The BEST Banana Muffins (Vegan, GF)
Oh my gosh, have things been busy for us! If you’ve been following along on social media, you likely saw our big announcement a bit ago that we started another business! Eek! Yes, we are bringing a 100% plant-based and gluten-free truck to Edmonton THIS YEAR that is all healthy food!
We are so excited about this new venture, and I can’t wait to get out there and share even more healthy dishes with you all. Thus, with this announcement, our week before we took off on vacation was JAM PACKED, and even while I sit here on the beach I am still tackling items off our list. Our open season is coming quick, and we definitely have a lot to do to be ready!
Today I wanted to share one of the newest recipes I’ve created- and let me tell you, this was a WIN. 🙊😍 In fact, at my most recent bootcamp (Love Your Body), I had made these muffins, and I do believe they are the new favourite of everyone who attended!
These banana muffins outdo my first recipe by far- they are incredibly moist, flavourful, soft and oh so freaking good! 🤗 The combination of ingredients makes them literally melt in your mouth, and personally, I found it hard to have just one 😂
I highly recommend giving these a go and seeing if they become your new favourite! If you have a nut allergy- exchange the almond milk for another plant based milk, and replace the almond butter with coconut oil! 💕
- 2 cups mashed banana (about 4 medium sized)
- 4 tbsp almond milk
- 1 tbsp pure vanilla extract
- 1 tbsp apple cider vinegar
- 1/3 cup natural almond butter
- 1/2 cup coconut palm sugar
- 1/2 tsp pink Himalayan salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups oat flour
STEP 1: Preheat the oven to 350°F. In a large bowl mix together banana, almond milk, vanilla, and apple cider vinegar. Let stand 5 minutes.
STEP 2: Mix in almond butter, coconut palm sugar, Himalayan salt, baking soda, baking powder, and oat flour. Let stand another 5 minutes.
STEP 3: Grease a large muffin pan with coconut oil (or use a silicone tray). Fill each one 3/4 full. Cook for 18-20 minutes or until golden brown. Let cool 10 minutes in the pan, and then fully on a cooling rack before eating. Will last up to 5 days in an airtight container. 🤗