If this doesn't have your mouth watering, I don't know what will!
When it comes to banana AND Muffins, I have to say – I absolutely LOVE. Growing up there was nothing better than the smell of freshly made banana-nut bread in the morning. It has to be one of the most simple, yet delicious treats for almost anyone. I figured if I can make a gluten-free alternative to biscuits (check out how to make Sweet Herb Biscuits, eggless, spelt flour) then why not another favorite baked good?! Banana Muffins!
That love for baking will never wither especially since it gives us the chance to experiment with something new each and every time. Some of the best baked goods come from curiosity and are wonderful to serve as a nighttime treat, morning snack, or holiday favorites. We are going to explore the advantages of eating vegan and how fast it can be to whip up these tasty, low calorie, healthy, and allergy friendly muffins Your sweet tooth will be mouth-watering and will thank me in the end, so here we go!
These Best Vegan Banana Muffins are:
Soy Free (use a non soybean oil or substitute additional applesauce or banana)
Wheat/Gluten Free (substitute GF all purpose flour)
Fish and Shellfish Free
Best Vegan Banana Muffins (Egg, Dairy, and Nut Free)
Prep Time:10 mins Cook Time:17 mins Total Time: 27 mins
These Vegan Banana Muffins are simply the best! This allergy friendly recipe is incredibly easy, and is naturally dairy free, egg free, and nut free. These banana muffins could also easily be made Top 8 Allergen free using gluten free all purpose flour.
Servings: 12 muffins
2-3 ripe bananas, mashed
1/2 cup unsweetened applesauce
1/2 cup brown sugar, packed
1/4 cup granulated sugar
3 Tbsp vegetable or canola oil (may substitute applesauce, if desired)
1 Tbsp water
1/2 tsp vanilla
1 1/2 cups spelt flour of choice (I often use a mix of spelt and white flour, GF would also work)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (optional)
1/2 cup crushed walnuts OR pecans (optional)
Preheat oven to 350F. Grease 12 muffin tins, or line with muffin liners.
Mix together all wet ingredients in a bowl.
Whisk together all dry ingredients in a separate large mixing bowl.
Add wet ingredients to dry, and stir until combined (but do not overmix).
Pour or scoop muffin batter evenly into the 12 muffin tins.
Bake for 16-20 minutes, or until a toothpick comes out clean (tops will begin to turn golden brown).
Remove from pan after several minutes, and allow to cool completely on a wire rack before storing.
Woo-hoo! The best part is now and I bet you can feel the excitement building up; trying not to take a large bite right off the rack, but why not?! You totally can and no one has to know. I must say, this is one of my go-to favorite recipes because let's face it, I've never met someone who doesn't enjoy banana muffins.
Once you give it a try, leave a comment below and make sure to share with your friends, family, and co-workers. After all, they will be asking you to bring the goods for the next function.
See you in the next post!