Sweet Banana Muffins Recipe (vegan, gluten-free, allergy-friendly)

Banana-Muffins-Recipe-Vegan

The colder weather has definitely made us want to eat warm muffins and hot soup in our house on a regular basis. Don’t you love turning on the oven this time of year, especially on a cold evening? It feels so toasty and cozy.

Banana muffins are a must have recipe for any family that regularly stocks their pantry with bananas. There are times when we run out of bananas half way through the week, and other times the entire bunch goes untouched. It’s like the whole family goes off bananas at once. What is up with that?

Whenever the sweet ripe bananas start piling up I take it as a sign to start baking. We can’t let that goodness go to waste now can we?

Banana muffins are really comforting. The beautiful little dark flecks of banana throughout the bread always invoke a smile. My favorite way to eat the muffins is warm with a touch of Earth Balance. Speaking of which, I just recently saw a new Earth Balance organic sweet cinnamon spread. Be still my heart. I need to give that a try soon.

I hope these delightfully sweet banana muffins make you feel warm, happy and smiling from the inside out!

 
Muffins
Sweet Banana Muffins

Yields: 12 muffins

Ingredients:

2 cups gluten-free all-purpose flour (I used Bob’s Red Mill Gluten Free All Purpose Baking Flour)

¾ cup cane sugar

½ brown sugar, packed

¾ teaspoon baking soda

¾ teaspoon salt

¾ teaspoon cinnamon

½ cup coconut milk (or your favorite non-dairy milk)

1 teaspoon apple cider vinegar

¼ cup extra virgin olive oil

2 tablespoons maple syrup

1 tsp. pure vanilla extract

2 large, very ripe bananas, mashed

 

Directions:

Preheat oven to 350F. Line muffin pan with 12 paper liners.

Combine gluten-free flour, sugars, baking soda, salt, and cinnamon in a medium bowl, gently whisking to sift ingredients.

In another large mixing bowl, add coconut milk and apple cider vinegar, stir and allow to rest for 2 minutes.

Next, add the extra virgin olive oil, maple syrup, pure vanilla extract, and mashed bananas to the coconut milk mixture. Stir together until well combined.

Add the dry ingredient mixture to the bowl and gently stir just until combined.

Distribute batter evenly among muffin cups.

Bake for approximately 25 – 30 minutes, or until a toothpick in the center comes out clean.

Cool on a wire rack for a few minutes before removing muffins from the pan. Tastes great served warm!

*Tip – Reheat the muffins by putting them in the oven at 350F for 5 to 10 minutes.

**Double Tip – This recipe can easily be doubled to make 24 muffins for sharing. In fact, that is what I did J Twice the goodness!

To Print, Email, or Text recipe click here.

With love & sweetness,

Wendy Irene

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