Another yummy vegetarian recipe compliments of Nikela Volunteer Colleen George just right for an ‘anytime’ snack.
These vegan banana muffins are a tasty way to use up overripe bananas. These muffins are easy to make, and can be eaten warm or cool. They are great for a quick snack or vegan breakfast you can eat as you run out the door. To personalize them, chopped nuts or chopped dried fruit can be added to the batter. I use only ½ teaspoon of salt, and only a pinch of nutmeg, so that there is still a strong cinnamon flavor.
3 cups all-purpose flour
1 cup white sugar
½ cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon salt
2 cups ripe mashed bananas
1 cup canola oil
1 cup coconut milk
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners or silicon liners.
- Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Do not over beat. Fill muffin cups with 2/3 of the way full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 30 to 35 minutes.
Recipe by MIEKO1, found on allrecipes
Contributed by Nikela Volunteer Colleen George