Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 6 servings | Prep time: 10 minutes |
Cook time: 20 minutes | Total time: 45 minutes
These are the BEST vegan banana muffins that I have ever made! They are extremely fluffy and the maple glaze is like the icing on the cake. They don't last more than two days in my house. Try adding different types of nuts, chocolate chips, or dried craisins!
Banana Muffin Ingredients:
1 ½ cups mashed banana
1 tbsp vegan butter, melted
2 tsp maple syrup
1 tsp liquid stevia extract
1/4 tsp salt
2 ½ tbsp white distilled vinegar
1/2 cup unsweetened nut milk (I used an almond/cashew blend)
2 ¼ cups flour
1 ½ tsp baking powder
3/4 tsp baking soda
1/3 cup crushed walnuts
Maple Glaze Ingredients:
1/3 cup powdered sugar
2 tbsp maple syrup
1 tsp cinnamon
Water for thinning
Heat the oven to 350º F.
Prep your 12-muffin tin by either greasing the holes or inserting cupcake liners (spray some oil on the cupcake liners so the muffins don't stick). Set aside.
In a small bowl, mash your bananas. Measure out exactly 1 ½ cups and place in a larger bowl.
Add then melted butter, maple syrup, stevia, salt, vinegar, and milk.
Carefully mix until everything is evenly combined.
Add in all the flour, and then mix just until everything is combined. The batter will be thick and fluffy. Do not over mix!
Gently fold in the crushed walnuts.
Fill each hole in the muffin tin about 3/4 full or until all the batter is used.
Bake for 18-20 minutes, or until you can insert a toothpick and pull it out clean.
Remove from the oven and let them sit for 3-4 minutes before removing from the pan.
Place them on a cooling rack.
While they bake and cool, you can prep your glaze.
Mix all the glaze ingredients together in a small bowl. If the glaze is too thick to pour, add about 1/2 tsp of water at a time until you get to the desired consistency. It should be just thin enough to drizzle on the muffins.
Once the muffins are cooled, add the glaze evenly across the muffins.
Tips and Tricks:
Store in an air-tight container in the fridge for up to 7 days.
You can also add chocolate chips to the batter at the same time as the walnuts to make these a yummy dessert.
If you want to cut back on the sugar, forgo the maple glaze and instead add a tbsp of peanut butter on top.
Nutrition & Servings: (calculated by MyFitnessPal)
Muffins with the glaze:
Total Fat: 2g
Without the glaze:
Total Fat: 2g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.