Vegan Banana Muffins

I’m participating in National Blog Posting Month (NaBloPoMo) which means I’m blogging every day of November, 2013!

I am really particular about my bananas. I love snacking on ones that are just on the verge of ripeness, but once they hit that ripe to slightly overripe phase? Blech: they kind of gross me out. So most of the bananas I buy end up being frozen to put into smoothies, or I let them blacken. Then I make banana bread or muffins.

Vegan Banana Muffins | Healthy Green Kitchen

I have been eyeing a recipe for Coconut Cocoa Banana Muffins over on the lovely blog Food Loves Writing for a while now. Yesterday I was going to make those muffins but then I realized I was out of eggs (yes, even those of us with chickens find ourselves without eggs sometimes!). So I decided to change up the muffins a bit and make them vegan, and to leave out the cocoa and coconut since my family really prefers simple to embellished when it comes to baked goods.

Vegan Banana Muffins | Healthy Green Kitchen

These vegan banana muffins really are exceedingly simple to make, and they are delicious! They have wonderful banana flavor and a dense texture I really like. I used Florida Crystals Demerara Cane Sugar to sweeten them, but you can use any type of granulated sugar, including organic cane sugar or coconut sugar, in yours. I tossed bittersweet, fair-trade chocolate chips into 1/3 of the batter, but accept my apologies for not measuring exactly how much I used (I am a terrible food blogger sometimes!) If you prefer to make these with an egg and butter, they won’t be vegan (but they will be yummy). We’ve been enjoying them with a smear of organic peanut butter on top.

Vegan Banana Muffins | Healthy Green Kitchen

Be sure to check out all of Shanna’s recipes. I frequently drool over her food and her writing! Speaking of her writing, she wrote one of the most beautiful ebooks I have read: it’s called Written Together: A Story of Beginnings, in the Kitchen and Beyond. I read it a few months ago and absolutely loved it…you will love it, too!

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Vegan Banana Muffins | Healthy Green Kitchen

Print Recipe
5 from 1 vote

Recipe for Vegan Banana Muffins

Ingredients

  • *1 1/2 cups flour I used Jovial Organic Einkorn Flour; I haven't tried these with almond flour but I think it would work well if you need a grain-free alternative
  • *1 teaspoon baking powder
  • *1 teaspoon baking soda
  • *1/2 teaspoon fine sea salt
  • *3-4 medium-large very ripe bananas, mashed (I used 3 1/2 organic, fair-trade bananas)
  • *1/2 cup sugar I used Demerara Sugar
  • *1 tablespoon ground flax seeds mixed with 3 tablespoons water or use 1 egg
  • *1/3 cup organic coconut oil melted (or use butter), plus a little more to oil (or butter) the muffin tin
  • *chocolate chips- optional I added Equal Exchange bittersweet, fair-trade chocolate chips to 1/3 of the batter; look for Enjoy Life brand if you are vegan and/or gluten free

Instructions

  • 1. Preheat oven to 350 degrees F (175 degrees C).
  • 2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  • 3. In a large bowl, combine bananas, sugar, flax and water mixture, and melted coconut oil. Rub a standard muffin tin with melted coconut oil (or use paper liners). Fold the flour mixture into the banana mixture, and mix until smooth. Fold in chocolate chips, if using.
  • 4. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before removing from the pan.