It is only day 2 of my 4-week plant based challenge and I’m craving a dessert. Lucky for me, there are plenty of delicious vegan baked goods to choose from. Now that I’m cooking and baking with new ingredients, I’ve faced some new challenges with creating recipes. There’s been a few epic fails and maybe a tear or 2 shed but overall, I’m learning what vegan ingredients mix well together. Figuring out binders, dairy substitutions, and all natural sugars have been key. Baking seriously is a science!
I have always loved banana anything but recently, baking with bananas has been such a trend! It is awesome to see so many unique banana recipes. I decided to add a little pazazz to my banana baking too. These muffins have it all – soft yet chewy consistency with a nutty yet sweet flavor. The oat flour combined with the walnuts give these muffins the perfect crunch and nutty flavor. Oats have been my best friend since trying to reduce my cholesterol levels. Typically, I stay away from baked goods because I know they’re high in saturated fat. Baking with oat flour has been life changing though. Not only do the baked goods help my cholesterol but they taste healthier and more natural.
Vegan banana muffins make for a perfect breakfast on the go or evening dessert. I truly feel like the plant based baking I’ve been doing also serves as a reasonably nutritional breakfast. Let’s be real, if it’s socially acceptable to eat cocoa puffs or pancakes for breakfast, these muffins are too! I would argue these muffins are much healthier than the traditional American breakfast choices. Cocoa Puffs are advertised as having whole grain ingredients however there is nothing whole about the breakfast. The first 3 ingredients are whole gain corn, sugar, and corn meal. I can’t believe I used to eat things like this for breakfast. The top 3 ingredients in these muffins are bananas, oats, and walnuts! Looking for more healthy, vegan breakfast choices? Check out my pancake recipe here!
- 1 cup of oat flour + 1/2 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/3 cup coconut sugar
- pinch of sea salt
- 1/3 cup chopped walnuts
- Optional 1/4 cup mini dark chocolate chips
- 1 flax egg
- 3 smashed bananas
- 1/4 cup vegan butter
- 2 TBSP maple syrup
- 1 tsp vanilla extract
- 1/4 cup oat milk
- Preheat the oven to 350 degrees
- In a small bowl, prepare the flax egg by combining 1 TBSP of flax meal and 3 TBSP water. Let sit
- Mix together all the ingredients: flours, baking powder, baking soda, cinnamon, coconut sugar, salt
- In a separate bowl, mash the 3 bananas and add the rest of the wet ingredients: butter, maple syrup, vanilla, flax egg, and milk
- Finally combine wet ingredients into the dry ingredients
- Fold in the walnuts and optional chocolate chips
- Bake for 20-25 minutes
When I first started vegan baking, I was shocked at how soft all the baked goods came out. It almost seems like they should be cooked longer but it’s normal for vegan baked goods to have this naturally moist consistency. What did you think of these vegan banana muffins? Did you change anything about this recipe? I’d love for you to comment below and let me know!