Vegan Banana Nut Muffins Food

VEGAN BANANA NUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Spray or line with muffin holders a muffin pan and set aside.
• In a large bowl combine flour, baking soda, cinnamon, and salt. In another bowl, mash bananas with a fork. Add melted butter, both sugars, milk, and vanilla. Whisk to combine. Add the wet ingredients to dry and mix gently together until a uniform batter is formed. A few lumps are okay. Fold in ¾ cup of the walnuts.
• Place batter in muffin tins, about ¾ full. Top with remaining walnuts and bake for 20-25 minutes until golden brown and a knife inserted in the middle comes out clean.
• Remove from oven and let cool 10 minutes in the muffin tin before moving to a cooling rack to cool completely.
• Store in an airtight container at room temperature for up to 5 days.

VEGAN BANANA BREAD

Steps:

• Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
• In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.

VEGAN BANANA CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Mash the bananas in a medium bowl with a fork, then mix in the oil and sugar until combined.
• Add the flour, baking powder, cinnamon and dried fruit and seed mix. Mix until well combined.
• Line a cupcake tray with 10-12 cupcake cases (the amount you need will depend on how big the bananas are) and fill them ¾ full of the mixture. Sprinkle with the oats and mixed seeds.
• Bake for 25 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool on a wire rack.

VEGAN BANANA CHOCOLATE CHIP MUFFINS (HEALTHY)

Steps:

• Preheat oven to 350 degrees.
• Dry ingredients: Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside.
• Wet ingredients: In a small bowl, mix oil, sugar and vanilla.
• Banana: Mash bananas, you should have approx. 1 1/2 - 1 3/4 cups.
• Combine: Add the wet ingredients and bananas to batter and mix until just combined. If mixture seems too dry, add a bit of non-dairy milk, maybe 1/4 - 1/2 cup at most (I've never had to add any).
• Chocolate: Add in chocolate chips and mix briefly.
• Fill muffin tin: Spoon into a well-greased or paper-lined muffin tin, fill each muffin about 2/3 - 3/4 full.
• Bake: Place in the oven, on the center rack, and bake for about 20 - 25 minutes. You can also do the toothpick test in the center of one muffin, if it comes out clean it's ready.
• Remove from oven and let cool for 10 min.
• Makes about 12 muffins.
• Once completely cooled, store muffins in an airtight container lined with a paper towel on the counter for up to 3 - 4 days. The paper towel will soak up moisture and keep them from getting too moist. Or store in the refrigerator for up to a week.

BANANA NUT MUFFINS - VEGAN

Steps:

• Preheat oven to 375 degrees F/190 degrees Celsius In a large bowl mix together the first 7 ingredients.
• In a smaller bowl, mash up the bananas quite well then add in the oil, vanilla and milk.
• Combine the banana mixture with the flour mixture and blend until "just" mixed.
• Spoon into a lightly oiled muffin tin and bake for 15-20 minutes.

VEGAN BANANA-NUT MUFFINS

Steps:

• Preheat oven to 375°F.
• Mix dry ingredients together.
• In a large bowl, mix wet ingredients together, separate from the dry ingredients.
• Gradually mix the dry ingredients into the wet ingredients.
• Place mixture into greased muffin tin.
• Bake for 20 minutes.
• Enjoy!

VEGAN BANANA MUFFINS

Steps:

• Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray. Set aside.
• Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
• Prepare the vegan buttermilk by adding 1/2 Tbsp of lemon juice to a measuring cup and then adding in soy milk up to the 1/2 cup (120ml) line. Let it curdle.
• Add the vegan buttermilk, mashed banana, melted coconut oil, applesauce and vanilla extract to the mixing bowl and mix into a thick batter.
• Add the chopped walnuts and stir in.
• Divide the batter evenly between the muffin partitions and add some more chopped walnuts on top.
• Place into the oven and bake for 22-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
• Transfer the muffins to a wire cooling rack to cool and then enjoy!

VEGAN BANANA NUT MUFFINS

Steps:

• Preheat your oven to 400F (200C). Lightly grease the cups of a muffin pan or fill with 12 non-stick liners.
• In a large bowl, mix together all of the dry ingredients.
• In a medium bowl, mix together mashed banana with all of the wet ingredients. Add the wet into dry, and mix until it's just starting to come together. Be careful not to over mix, lumps are totally cool. Add in the chopped banana and nuts and give it 3 to 4 more stirs.
• Divide the batter evenly among the muffin pan and finish by sprinkling extra nuts on top (optional). Bake for 22 to 26 minutes until the muffins have risen and are golden brown on the edges, and a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 10 minutes before enjoying.

BEST VEGAN BANANA MUFFINS (EGG, DAIRY, AND NUT FREE)

Steps:

• Preheat oven to 350F. Grease 12 muffin tins, or line with muffin liners.
• Mix together all wet ingredients in a bowl.
• Whisk together all dry ingredients in a separate large mixing bowl.
• Add wet ingredients to dry, and stir until combined (but do not overmix).
• Pour or scoop muffin batter evenly into the 12 muffin tins.
• Bake for 16-20 minutes, or until a toothpick comes out clean (tops will begin to turn golden brown).
• Remove from pan after several minutes, and allow to cool completely on a wire rack before storing.

VEGAN BANANA-NUT-CAROB MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
• Whisk bananas, water, soy milk, oil, and vanilla extract together in a separate bowl until evenly blended. Pour banana mixture into the center of the dry ingredients and stir just until batter is combined. Fold in walnut pieces and carob chips until well combined.
• Use an ice cream scoop to fill the prepared muffin cups 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

BANANA NUT MUFFINS

Steps:

• Preheat your oven to 350 °F. In a small bowl, combine the ground flaxseeds and the water. Set aside and let it soak for at least 5 minutes. Meanwhile, mash the bananas with a fork.
• In a large bowl, combine all of the ingredients for the batter.
• Whisk with a wooden spoon until well combined.
• In a small pot, combine the vegan butter, maple syrup, and walnuts. Cook for about 3 minutes until caramelized. Stir constantly.
• Line a muffin tray with paper liners. Divide the batter evenly among the 12 muffin paper liners.
• Top with the caramelized walnuts.
• Bake for 20 minutes.