I don’t know how I’d get through life without my favorite breakfast —muffins. There is no better way to get the day started than a slightly sweet, fruity, cakey muffin. The recipe that follows is easy to make, can be made ahead so you can have your beloved treat for days, and is totally portable. Just grab one and head out the door.
I use brown sugar instead of white sugar in these muffins because I love the rich, toffee like flavor it gives the muffins. You can add other mix-ins in addition to the walnuts, such as raisins or even chocolate chips. Sprinkle a little turbinado or raw sugar on top of the muffins before baking for a sweet little crunch.
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Cooktop Cove
Vegan Banana Muffins
12 muffins
10 minutes
20 minutes
30 minutes
3/4 cup brown sugar
1/3 cup coconut oil
2 bananas, mashed
1 flax egg (1 tablespoon flaxseed meal combined with 3 tablespoons hot water)
1/2 cup almond milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
Preheat the oven to 350 degrees F. Line a muffin tin with paper cupcake liners.
In a large mixing bowl using an electric mixer, cream together the brown sugar and coconut oil.
Add the bananas, flax egg, almond milk, and vanilla and beat to combine.
In a separate mixing bowl, whisk together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the wet ingredients and beat to combine.
Stir in the walnuts.
Scoop the batter into the prepared muffin cups, filling cups halfway.
Bake in the preheated oven for 19 to 21 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
Transfer the muffins to a wire rack to cool completely.
