When you think of muffins it’s usually dense, crumbly, and thick in texture. Every time I eat a muffin I would never be able to finish it. I can only eat the top that is moist because the rest is not so tasty for me. This vegan version I’m showing you is just right in moist but you can always add more fat if you want it extra moist and it is very tasty inside and out. However, for us, everything should be in moderation so we put only the necessary amount of fats. I just love my food that way. I think that the main purpose of food should nourish the body instead of being indulgent—the very nature of 21st-century food. We sometimes indulge like everybody but very rarely would we indulge in sweets or bread for an entire day or week. But hey, a banana cake or muffin doesn’t make you feel guilty does it? It can stay in the freezer for weeks. If you’re using the right fats for baking you can truly enjoy good food without feeling guilty or bloated afterward especially if you are on a health and fitness journey.
Yummy! I used buckwheat honey on this batch but maple syrup is just as great!
This did not survive for a few days as I was expecting… 😀
This recipe was inspired by my sister who gave me her favorite banana cake recipe long time back. Her banana cake and chocolate cake are the best cakes I’ve ever had my entire life. Now that I’m giving birth I hope she would make one for me while I can’t move around. That would be a blessing! I made these muffins by the way because we were supposed to go tubing in a park but the weather forecast changed and we had to cancel due to a thunderstorm in the area. How disappointing when all you want is to enjoy some days outside after being inside for six months. No matter, this banana muffin was very enjoyable for me and hubby. Instead of tubing, we watched documentaries about God while enjoying this vegan banana muffin. When he is done fasting, I will share the non-vegan recipe with you. Finally, try to use as many organic ingredients as possible for this recipe. I hope you enjoy this. For any questions please leave a comment below or message me on Instagram @spiceverse
silicone brush/pastry bush
muffin baking pan (12 slots)
spatula for mixing
spoon or soup ladle
electric handheld/stand mixer (optional)
2 1/2 cups sifted cake flour
1 1/2 cup monk fruit sweetener/organic brown cane sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp pink Himalayan salt/regular salt
1/2 tsp cinnamon
1/2 tsp pure vanilla extract
2/3 cup coconut oil
2/3 cup almond milk
1 1/2 cup mashed banana (2-3 bananas)
1/4 cup maple syrup (for topping)
1. Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl mix/sift all dry ingredients together using a sifter or mesh strainer: sifted cake flour, cane sugar, baking powder, baking soda, pink salt, and cinnamon and then make a well in the middle.
2. Add the liquid ingredients in the middle of the well except for the mashed banana. The mixture will be very sticky. At this point, you can use an electric mixer until the mixture is fully incorporated.
3. Add the mashed banana to the batter and mix well. Using a spoon or a soup ladle, scoop up the batter into the muffin pan until each pan almost fills to the top. You may add some vegan chocolate chips at the point or slices of banana if you want to. Pop the pan into the oven for 30 minutes. Drizzle/brush with maple syrup. Serve and enjoy with a fruit slushie or freshly squeezed juice!
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