Delicious Banana Nut Muffins

banana nut muffins

I made these on a whim late last night. I don’t have much to say here, except that they are the best I have ever tasted. That is all. Use all organic ingredients, and I prefer raw cane sugar instead of refined. The bananas should be so ripe that they are black. Sorry if the measurements seem a little unusual, I was making adjustments to another recipe to scale it down.


Delicious Mini Banana Nut Muffins

Makes 25 mini muffins

1 cup flour

1/3 cup white sugar

1/4 cup brown sugar

3/4 tbs baking soda

3/4 tsp cinnamon

3/4 tsp pink Himalayan sea salt

1/4 cup water or almond milk

1 tbs apple cider vinegar

1 tsp EnerG egg replacer

2 bananas

2 tbs coconut oil

1 tbs vanilla extract

3 tbs crushed walnuts

4 tbs maple syrup

4 tbs powdered sugar, sifted

A dash of salt

A dash of cinnamon

1/4 cup crushed raw pecans

A dash of salt


Preheat the oven to 350 degrees. Sift the flour, sugars, baking powder, cinnamon, and salt together in a large bowl. In a separate large bowl, combine the water or almond milk and apple cider vinegar. If using almond milk, let it stand for 5-10 minutes. Sprinkle in the EnerG, the two bananas, coconut oil, and vanilla. Using an immersion or hand blender, blend the wet ingredients for a few minutes until well combined and smooth. If you like chunks of banana in your bread, you can leave half of one banana out, dice it up, and add it to the mixture after blending. I didn’t because I feel like any chunk would be too big in a mini muffin. Gently add the wet ingredients to the dry ingredients and stir until just combined. Line a mini muffin pan with mini cupcake liners and spoon in the batter to each one. I filled them almost all the way to the top, a little over 3/4 full. Bake for 15 minutes.

Meanwhile in a small bowl , combine the maple syrup, powdered sugar, salt and cinnamon. Stir until well combined and smooth.

In another small bowl, sprinkle the salt over the raw pecans and toss a little.

After the 15 minutes is up, pull the muffins out. Brush a little of the maple syrup mixture over each muffin, and sprinkle a few crushed pecans on top. Return to the oven for five minutes, then take them out and let them cool.

These are little bites of joy.

vegan banana nut muffins



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s