A simple recipe for vegan banana bread muffins with no added fat. Make these muffins for breakfast, for snacking, a healthy dessert, or as treats to share with your colleagues :-).
4medium-sized ripe bananas,brown and spotted, mashed (350 g peeled weight)
1/2cupsoft brown sugar(I recommend GEPA organic mascabado raw cane sugar) (75 g)
2tablespoonspure maple syrup
1cupwhite spelt(type 630) (120 g)
1cupwhole grain spelt flour(120 g)
1teaspoonpure vanilla powder
1/4cupunsweetened almond milk(60 ml)
squeeze of fresh lemon juice(about 1/4 teaspoon)
1/2cupwalnutscoarsely chopped (optional)
Preheat oven to 350°F / 175°C. Line a 12-hole muffin tin with paper cases or lightly grease the pan with oil and sprinkle with flour (making sure to discard any excess flour from the tin after coating).
In a medium bowl, use a fork to cream together the bananas with the sugar and maple syrup, until smooth and creamy. Set aside.
In a large bowl, whisk together the flours, baking soda, baking powder, vanilla, cinnamon, and nutmeg together.
Add the almond milk and lemon juice to banana mixture. Mix to combine (add walnuts, if using). Pour the banana mixture over the flour mixture, using a large whisk, whisk together until just combined. IMPORTANT: do not overmix!
Divide the batter evenly into 12 muffin cups. Bake for 18-20 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool in the tray for a a few minutes before transferring to a wire rack to cool completely. After completely cooled, store them in an air-tight container at room temperature.
Muffins can be stored in an airtight container for 2-3 days. Otherwise, the best way to store muffins beyond a few days is to freeze them.
I like to top these muffins with sliced banana which enhances the sweetness and banana flavor. You can also toss in a some chopped nuts, dark chocolate, or even raisins if you like. Enjoy!