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©2019 by Nutritious Nursing

This recipe is sweet and delicious but not too heavy in your stomach. It’s great for on-the-go breakfasts, an afternoon snack, or even dessert. 
 

I adapted this banana bread recipe from Baked By An Introvert, who includes buttermilk to make the banana bread extra moist and sweet. I wanted to alter this so it would be suitable for vegans but simple to make. This recipe makes 24 medium-size muffins or one large loaf. I chose to half this recipe so I only had 12 muffins.

 

I always keep ripe bananas in my freezer. Whenever my bananas start to ripen and turn brown, I peel them and put them in a Ziplock in the freezer. That way, I always have ripe banana for baking or making a smoothie. 

Feel free to include whichever toppings and extras to your bread you like, such as chopped pecans, walnuts, or chocolate chips (or all of the above!)

24 muffins | 10 minutes | 45 minutes total

Vegan Banana Bread Muffins

Directions

First, peel and mash your ripe bananas. If you've kept your bananas in the freezer, you might want to microwave them for a few seconds and then mash. Add sugar, flax egg, non-dairy milk (I used almond milk), and non dairy butter (I used Country Crock Original). Mix well. 

Add flour and any other nuts or toppings. Stir until the batter is consistent, nice, and thick.

Spray 24 muffin tins (for full recipe, or 12 for half recipe) with non-stick spray and fill them up ¾ the way. They bake at 350 degrees for about 30 minutes, when the top is golden brown and a toothpick comes out of the center clean. They smell heavenly!

Let them cool (or not) and enjoy!

Recipe

4 ripe bananas, mashed

½ cup dairy-free butter

¾ cup granulated sugar

2 flax eggs / egg substitute

2 tsp vanilla

¼ non-dairy milk

2 cups self-rising flour

1/2 cup Chopped walnuts, pecans, chocolate chips, etc

Directions

First, mash your bananas and add the butter, sugar, flax egg, vanilla and milk. Stir well. Add flour and any desired nuts or chocolate and mix. 

Coat muffin tin with non-stick spray. If making muffins, fill each tin up ¾ of the way. Bake at 350 degrees for 25-30 minutes, or until the edges are golden brown and a toothpick comes clean from the center. Let cool on a cooling rack and enjoy.