For 2020 I wanted to try a lot of new things and expanding my vegan baking is one of them. I’m by no means a vegan but for the month of January I decided to venture into new territory to see if I can make my baking healthier. I’m hoping this will help me venture into vegan cooking and baking and really expand my horizons in regards to what I eat. So in the spirit of this new adventure I tried baking something vegan, healthy and delicious! I searched high and low on the internet for recipes to see if I could get some guidance since I had no idea where to start lol. The main take away from everything I read was the advice for how to replace certain staples in my baking with vegan friendly alternatives. On top of that I really wanted to make sure there was zero added sugar in this recipe and so with that being said this is my recipe for healthy vegan banana muffins.
4 average sized Bananas
1/2 cup Applesauce (instead of oil)
1 Chia Egg ( 1 Tablespoon of Chia with 2 and 1/2 Tablespoons of water, mix and let sit until thick about 2-3 minutes)
1 Cup Almond Milk (or any other non-dairy alternative)
1 teaspoon Vanilla Extract
2 Cups all purpose flour
1 1/2 teaspoon Cinnamon
1 teaspoon Baking soda
1/4 Cup Oats + a bit extra to sprinkle on top
A pinch of Salt
Pre-Step: Set your oven to 350 degrees.
1. First thing we need to do is make the chia egg. Take your chia and in a small bowl mix in the water and set aside because we will need it later.
We want it to get thick and “jelly-ish” lol
2. Take your bananas and add them in a big bowl and mash them up with a fork and then set aside. Make sure you get rid of all big chunks, remember you want the yummy banana taste throughout the muffin.
3. Here we are going to take a separate bowl and mix all our dry ingredients. Add in your flour, cinnamon, baking soda, salt and oats and whisk until combined
4. Take your bowl of bananas and add in all your wet ingredients. Add your applesauce, almond milk (or other non-dairy alternative), chia egg and vanilla. Mix until well combined.
5. Add your wet ingredients into your dry ingredients and mix until it looks well combined and there are no dry spots.
6. Take a small cookie scoop or a spoon and fill a cupcake pan lined with cupcake liners. It should yield about 14-15 muffins.
7. Take your extra oats and sprinkle on top of each muffin. Just a few !
8. Put your muffins in the over for 25-30 minutes or until you can poke them with a fork and it comes out clean.
**I personally enjoyed these muffins without the added sugar because I don’t need anymore sugar on my hips lmao. But if you wanted to add a little bit of sweetness I would add a tablespoon or two of honey. I tried it both ways and yes, the honey makes them extra yummy but they are still really good without!
Let me know if you gave these a try and if you want to see any other vegan friendly recipes in the future!