BANANA MUFFINS – VEGAN SUPER EASY 1 BOWL RECIPE FOR EVERYDAY
When I posted a picture of my muffins on insta, I had no idea they would have such a big success. So big that I had to remake a batch to make sure the recipe was on point and to take picture for this post.
So basically this recipe is heaven. The banana flavor mixed with the chocolate, pecans and pumpkin seeds is all you need in your life. And you know what? You can freeze your banana muffins to always have some on hand for breakfast and snack. I love having some of my favorite goodies in my freezer. So useful in case of cravings!
These banana muffins are vegan and gluten-free. I originally tried a recipe with regular flour and they worked perfectly too. I had to try the recipe with almond flour twice to make sure the quantities were the right now. Almond flour is lighter than regular flour. The batter will be more thick with the regular flour tho and will rise better. It’s good to have an alternative in case you don’t have almond flour in your pantry. I like knowing that they have no eggs as I love to finish the leftovers in the bowl with a spatula (I am not the only one right?!)
- 2 very ripe banana
- 3 tbsp nut butter
- ½ cup non dairy milk
- ¼ cup neutral oil such as avocado oil
- 3 cups regular flour (or 4 cups almond flour)
- ⅓ cup maple syrup (or honey)
- 1 tbsp + 1 tsp baking soda
- ¼ cup chocolate chips
- ¼ cup pumpkin seeds
- ¼ cup pecans
- ½ tsp salt
- Mix all the ingredients in the bowl of a mixer or by hand.
- The dough should be thick and heavy.
- Fill a muffin tin tray with the dough. The muffins will rise during baking.
- Bake at 350F for 30 min.
- Can be frozen for up to 1 month.