banana bread breakfast muffins
sweet, delicious, hardy. happily will eat all of them…
For the printer-friendly version with nutrition facts, please click the following link BANANA BREAD BREAKFAST MUFFINS
Banana Bread Breakfast Muffins
Vegan, gluten-free
Recipe by Jentry Lee Hull
Prep time: 15 minutes
Bake time: 22-25 minutes
Total time: 37-40 minutes
Yields 12 muffins
Ingredients
4 ripe bananas
1 tsp vanilla extract
1/4 cup maple syrup
1/2 cup runny almond butter
2 tbsp coconut sugar
1/2 tsp salt
2 tsp cinnamon
1 Tbsp ground flax seeds
1 Tbsp black chia seeds
1 cup oat flour
3/4 cup almond flour
2 tsp baking powder
1/2 tsp baking soda
2-3 Tbsp plant milk
Optional add-ons:
Vegan, fair-trade chocolate chips (I love Enjoy Life Foods and Equal Exchange)
Banana slices
Method
Preheat oven to 350 degrees F.
Line muffin tins with unbleached papers or use a silicon muffin pan.
In a mixing bowl, add 4 ripe, peeled bananas. Mix with a standing mixer or by hand, until bananas are smoothly mashed.
Add vanilla extract and maple syrup and mix again.
Incorporate almond butter, while mixing.
Add coconut sugar, salt, cinnamon, flax seeds, and chia seeds. Mix until smooth.
Incorporate remaining ingredients while mixing, until a smooth, creamy batter forms.
Spoon batter into lined muffin tins. Fill each muffin cup about 2/3 the way full.
Top with vegan chocolate chips, thinly sliced banana, or both.
Bake at 350 degrees F for 22-25 minutes, or until muffins are golden brown and cooked all the way through.
Let sit for a couple of minutes before digging in.
Enjoy within 3-4 days or freeze for up to 3 months.
