Vegan Mini Banana Muffins
Vegan muffins
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 24 - 30 mini muffins
These muffins will leave you going back for more. Because coconut oil is used rather than butter, it’s makes the muffins extremely light and fluffy. They almost melt in the mouth.
You will notice that i’ve used Coconut sugar over refined white caster sugar. Coconut sugar is natural and not refined. That means coconut sugar retains its vitamins and minerals, which include vitamins C, B1 B2, B3, and B6, as well as calcium, iron, magnesium, potassium, and zinc. Coconut sugar also contains much less fructose (3 to 9 percent) than does white sugar (50 percent), which is an advantage if you want to keep your fructose intake low.
This is a rather simple and easy to make recipe, especially if you don’t consider yourself to be much of a baker. It will take you no more than 30-40 start to finish before you can enjoy these little sweet treats.
INGREDIENTS
300g all purpose flour
150g (solid) organic coconut oil
2tsp baking powder
3 very ripe bananas
2tbsp of chia seeds
50ml almond milk
PREPARATION
1. Pre heat your oven to 180 degrees.
2. In a large mixing bowl add your sugar, coconut oil (melted), chia seeds, baking powder and whisk until this reaches a light but creamy consistency.
3. Then begin adding your flour in small amounts while mixing if using a mixer put it on the lowest setting when adding the flour, otherwise use a slim silicone spatula which will help you scrape all the cake mixture around the edge of the bowl well.
4. Add the 50ml of almond milk (feel free to use any plant based milk you have) and mix well into the batter.
5. Lastly and the best part of it, add your mashed bananas and gently fold the batter as you add it in a few spoonfuls at a time.
6. Line you muffin tray with muffin case’s and using an ice cream scoop add equal amounts of batter into the cases and bake for 20-30 minutes on 150 degrees heat.