::Vegan Banana Muffins::

There is something about this time of year, the time change and cool weather, that makes me want to bake all the yummy food. Usually I have to modify recipes to make them plant base/vegan, but I’m okay with that. 😋🌱

A little caveat before we get going, I’ve made muffins two ways; with almond flour and a second time with chocolate almond flour (hence the different pictures). In addition, I prefer a more cake like muffin; I’ll instruct you on how to make a more traditional muffin if that’s your jam. ☺️

Ingredients:

Instructions:

  • Pre heat the oven to 325 F.
  • Grease your muffin tin, or insert liners.
  • Create your egg substitute (1 tbsp Chia seeds to 2 tbsp water).
  • In a large mixing bowl mash the bananas (if you want, leave some chunks).
  • Combine almond flour, Banana Bread shake, almond milk, and chia seed (egg substitute) into the mixing bowl with the mashed banana. Mix throughly.
  • Add 1/2 cup of the coconut oil in addition to the sugar (optional). Mix throughly.
  • Check the consistency; as mentioned above, I prefer a more cake like muffin so mine dough is a little on the thicker side. If you want, add the rest of the coconut oil and /or 1 tbsp of almond milk while mixing until your desired consistency is reached.
  • Bake for 20-23 minutes or until tooth pick is clear when placed in the middle of a muffin.
  • Let cool ~5 minutes.

Enjoy, tag me in your posts (@jeanajuice), and check out more recipes here.🌱

Note: If you use the Simple Mills chocolate mix, it measures out to about 2 1/2 cups. I used the entire box, added 2 1/2 cups of Banana Bread shake, then doubled all the other ingredients, this yield 12 large muffins and 24 small muffins (with the thicker batter).

Featured image by Conor Brown on Unsplash