Healthy Banana Nut Muffins

I am back! and come bearing a new and delicious recipe! I felt like I have not posted on my blog in forever and that is entirely due to my busy schedule of: moving & studying for finals. Seriously…its been pretty hectic. My life is starting to calm down just a little bit so I finally had some time to create a new recipe and I think you are going to like this one.

I have never been a huge cupcake fan, so muffins have always been my go to. These are not only super easy to make, but are healthy and of course 100% vegan. 

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I would highly recommend to finish off these Banana Nut Muffins with a generous piping of coconut cream frosting. 

They are: 

  • Moist, yet still fluffy
  • Oil-free 
  • Vegan 
  • Refined sugar free

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Banana Nut Muffins


By: healthienut    Yields: 12/dozen muffins

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Muffins

Ingredients: 

  • 1 1/2 cups whole wheat flour 
  • 1/4 cup oat flour 
  • 1/4 cup rolled oats
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup coconut sugar
  • 3 ripe mashed bananas or approx. 1 1/2 cups mashed 
  • 1/2 cup plant-based milk
  • 1/4 cup maple syrup
  • 1 flax egg (1.5 tbsp flax seed meal + 3 tbsp water)
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans 

Directions:

  1. Preheat oven to 350 degrees farenhiet. Line cupcake tin with silicone or paper muffin liners. 
  2. Prepare flax egg by combining flax seed meal and water into a small bowl. Set aside.
  3. Whisk together all dry ingredients into a large mixing bowl. In a separate smaller bowl whisk together the wet ingredients. 
  4. Slowly pour in wet mixture into dry. Whisk well to combine (Do not overmix!). Fold in chopped pecans. 
  5. Using a small ice cream scoop, distribute even amounts of muffin batter into liners. Optional: sprinkle on a bit of dry rolled oats. 
  6. Bake for 15-20 min or until toothpick inserted comes out dry. When muffins are completely cool, pipe on coconut cream frosting. (Optional: sprinkle on coconut sugar & top with halved pecan)

Frosting

Ingredients: 

  • 1 can chilled coconut milk 
  • 1 tsp maple extract 
  • 1-2 tbsp maple syrup (depending on desired sweetness) 
  • 1 tsp vanilla extract

Directions:

  1. Using a hand mixer, combine all ingredients into a small mixing bowl. Refrigerate for 10-15 min. 
  2. Fill up a piping bag with the frosting. Pipe frosting onto muffins. 

 

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1 Comment

  1. LORINDA NIDAY
    March 18, 2017 / 1:08 am

    Glad to hear from you! I told Selma that I hadn’t read one lately. I enjoy reading your recipies. You’re helping me change . Thanks.

    Love,
    Aunt Lori

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