Super Awesome Healthy Vegan Breakfast Banana Muffins Recipes
SUPER AWESOME HEALTHY VEGAN BREAKFAST BANANA MUFFINS
Super Awesome Healthy Vegan Breakfast Banana Muffins Or for short "Breakfast Banana Muffins" - A mix of a variety of banana muffin recipes tailored to be moist, yummy and healthy! A prefect breakfast treat! (Yields approx. 24 muffins)
Provided by andee.bo.bandee
Categories Scones
Time 55m
Yield 22-24 muffins, 22-24 serving(s)
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350ºF and get pans ready.
- 2. Mash bananas really good, in a medium size bowl.
- 3. Add apple sauce, sugar, coconut oil, vanilla, cinnamon, allspice, and nutmeg; mix well.
- 4. In a larger bowl mix the flours, bran, meal, salt, baking powder, and baking soda.
- 5. Now add the banana mixture to the flour mixture. (Try not to over mix, just get flour mixture wet - if too dry add a little more apple sauce).
- 6. Once all is wet, fold in the yummy additions- pecans, flax seeds, and raisins (or any others you may like).
- 7. Now spoon in large amounts into the muffin pan (each almost to the rim) and bake for 25 minutes or until muffins are slightly brown on top.
- 8. Let cool for 10 minutes and then enjoy with your favorite smoothie, tea or take a few for on the go!
Nutrition Facts : Calories 182.5, Fat 8.6, SaturatedFat 3.4, Sodium 185.5, Carbohydrate 25.4, Fiber 4.6, Sugar 9.7, Protein 4.1
SUPER-MOIST VEGAN BANANA BREAD MUFFINS
No one will know they're vegan! Straightforward, simple, and just like your favorite banana bread - but in muffin form.
Provided by Kare for Kitchen Treaty
Time 33m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup standard-size muffin tin with non-stick cooking spray or vegetable shortening.
- In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.
- In a large bowl, whisk together the flours, baking soda, and salt.
- In a medium bowl, mash the bananas. Stir in the brown sugar, applesauce, vegetable oil, vanilla extract, and flax/water combination.
- Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir just until the ingredients are incorporated. Batter will be thick.
- Divide batter between 12 muffin cups. If you prefer larger muffins with big, domed crowns, divide the batter between 9 muffin cups instead of all 12.
- Sprinkle remaining 2 teaspoons flax meal over the tops.
- Bake for 18 - 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.
- Remove from oven and place tin on a rack to cool for about five minutes. Transfer individual muffins to a wire rack to let cool completely.
- These muffins keep for 3 - 4 days in an airtight container at room temperature, or freeze in a zipper bag.
Nutrition Facts : Calories 195 kcal, Sugar 13 g, Sodium 143 mg, Fat 7 g, SaturatedFat 5 g, Carbohydrate 32 g, Fiber 3 g, Protein 3 g, ServingSize 1 serving
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