Are you wondering sometimes if you can bake or make something healthy and still tasting good? Well, I’ve got you covered! These banana muffins taste heaven and amazingly it’s without any sweetener or white sugar! Thanks to ripe bananas (they’ve gotten cute brown dots on them) they are naturally sweet and gives these muffins flavor. So don’t throw away those bananas, use them for baking! It will leave you satisfy and guilt free, do I need to say more? I guess not, so I’ll just go straight to how you can make these beauties yourself too!
• 2 ripe bananas
• 3 tbs peanut butter
• 2 vegan eggs
• 2 dl oat milk or any kind of plant based milk (almond works well)
• 3 dl whole wheat flour (you can use gluten-free flour if you like instead)
• 2 tsp cinnamon
• 2 tsp baking powder
• 1 banana for decoration
Makes about 12 muffins
• Mash the 2 ripen bananas, then add the peanut butter and mix well together.
• Then add in your 2 vegan eggs. You’ll need 2 tbs of flax meal which is crushed flax seeds. Mix it with 4-6 tbs of water and leave it to rest until it has soaked up the water and is like jelly so that it’s similar to the consistency of an egg.
• When you have mixed those ingredients together in a bowl, add all the other ingredients and stir well to you have achieved a smooth and even batter.
• Pour the batter in your muffin tins and bake on 220 degrees for 10 minutes and then lower down the degrees to 180, baking them for 9-12 minutes before they are done!
• Tip: grease the muffin tins with coconut oil so it won’t stick and leave them to rest for about 5-10 minutes before eating them.
• 3/4 cup or 12 tablespoons of oat milk plus more (I’d say half a glass)
• 1 cup or 16 tablespoons of flour (I mixed half with whole-wheat flour and the other with buckwheat flour)
• 2 teaspoons of baking powder
• 1 tablespoon of apple cider vinegar
1. First mash the ripe banana in a bowl. Then add the oat milk and one tablespoon of apple cider vinegar, that’s the magic behind the thickness!
2. Mix together the flour and baking powder. Now when I made them, I had to work with the consistency adding more oat milk as it was too much flour. Make sure it’s not too liquidity when adding more milk as we want them thick.
3. Let the batter rest allowing the apple cider vinegar to work and heat up a pan on medium high heat meanwhile.
4. Before pouring some pancake batter on the pan, add some coconut oil so it won’t stick.
5. When the pancakes are cooking, you can add some frozen blueberries on top on one side. Cook them until you see bubbles and when they are golden brown. That’s when they’re ready to be flipped!
6. The pancake batter makes up to 9 pancakes. I definitely recommend them with some maple syrup or honey, enjoy!
These are vegan, refined sugar free and a much healthier version, I hope you love enjoy them as much as I do!
I absolutely love baking banana bread. The smell of it and how it’s naturally sweet by the ripe bananas, just makes it one of my favorites!
It’s super easy and simple to make. It’s healthy, vegan and refined sugar free. Just go on and bake it, you will end up so happy cutting the first slice of it. Aaand you will have much left to save for the next days, endless joy I’d say.
250g whole wheat flour
2 teaspoons baking powder
1 generous teaspoon of cinnamon
200 ml oat milk
3 small ripe bananas or 2 big ones
3 generous tablespoons of creamy peanut butter
2 tablespoons of flax meal with 6 tablespoons of water to make the vegan substitute egg. Let the mixture rest for 10 minutes so it becomes the consistency of an egg.
1. In a bowl, mix all the dry ingredients.
2. In another bowl, mash the ripe bananas, add the peanut butter and in the end combine the flax meal egg.
3. Put the wet ingredients together with the dry and pour in the oat milk.
4. If the batter isn’t thick enough, add a little bit more of flour.
5. Let it be for 10 minutes so that the batter soaks the liquid.
6. Start the oven on 180 degrees in the meantime.
7. When the 10 minutes are done, pour the batter in the loaf pan with baking sheet prepared in it.
8. Bake for 55 minutes and let it rest after for 10 minutes before you cut the first slice!
After you’ve nailed the effort and patience, it’s time for you to finally enjoy it! Hope you like it.
I mean, look at these beauties! They are super delicious and healthy, a win win! I was looking for a healthy treat after my operation for the sinuses and this was what came to my mind! I’m so happy with the result being my first try making them!
Here is my recipe of a healthy version of the carrot cake muffin:
250 ml of buckwheat flour
250 ml of rolled oats
2 tsp baking powder
1 1/5 tsp cinnamon
1/5 tsp cardamom
2 tbsp melted coconut oil
2 tbsp flax meal + 5 tbsp water
2 tbsp Greek yoghurt
250 ml oat milk
1 cup of shredded carrots
2 tbsp honey [if you want the muffins sweeter you can add 2tbsp more]
1 handful of chopped walnuts
1. Start making the flax meal by blending the flax seeds in a blender if you don’t have them grounded from before. Let the flax seeds soak in water for 10 minutes in the fridge. This is the vegan substitute for egg!
2. Mix all the dry ingredients together, make sure the oats are grounded so the batter has a smoother texture.
3. Blend the wet ingredients together with the dry and stir.
4. Add the carrots to your batter and the chopped walnuts. You can also add raisins if you want. Then distribute the batter in muffin tins.
5. Put the oven on 220 degrees Celsius and let the muffins bake first for 8 minutes, that will make them rise. After put it down to 180 degrees and the muffins should be ready by 12 minutes!
6. Let them cool down and enjoy!
Ps: they are gluten free and sugar free so everyone can enjoy them!