You can't really go wrong with bananas + flour + non-dairy milk + baking powder + baking soda, some vanilla and spices mushed into a muffin tin. I'm a huge lover of all things bananas (even more so when there's peanut butter involved.)
But the truth is that I tend to avoid things that are just straight carbs. Cue up bagels and muffins. When I talk with my clients about focusing on food that's nutritionally dense, muffins and bagels don't make the cut.
So what's a girl to do when she spies and undeniably easy (and yummy to boot!) banana muffin recipe?
She makes the muffins of course. Why? Because she's human, doesn't eat this stuff hardly ever and truth be told, I'm sure this recipe is wayyy better than the muffin recipe at Starbucks.
(What you can't see on the ingredient list is a whole lotta love. The 6th taste after umami.)
If you are ever to make muffins, make these ones. Share them with friends (so you don't personally inhale all 12). Top 'em with peanut butter after a run. Enjoy and savor every bite.. Don't feel guilty.
(After you taste these muffins, I challenge you NOT to make them every week!)
Banana Muffins (vegan)
3 large ripe bananas 1/4 c of almond milk 1/4 c unsweetened applesauce 2 tbl melted coconut oil 1 tbl ground flaxseed 1 tsp vanilla extract 1.5 c of all purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 tsp ground cinnamon 1/4 tsp all spice 1/2 c sugar
Preheat oven to 375. Spray 12 cup muffin tin.
Mash bananas until they are mushy. Add milk, applesauce, oil, ground flax and vanilla. Stir it up with a fork.
Sift in flour, baking soda, baking powder, salt, cinnamon and allspice. Then add in sugar. Mix until the ingredients are nicely combined. Don't overmix.
Fill each muffin tin about halfway. Bake for 18-20 minutes. Tops should be lightly browned and a knife should come up clean when inserted in the center. Remove from over, keep your hands off and let 'em cool!
Thank you Isa. I love your recipes.