Imagine biting into a moist, perfectly spiced muffin that's not only incredibly delicious but also completely vegan! These Banana Coffee Cake Muffins are about to revolutionize your breakfast routine, transforming ordinary mornings into extraordinary culinary experiences. Packed with ripe bananas, a hint of sweetness, and optional crunchy pecans, these muffins are so irresistible that you won't believe they're plant-based and healthy.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1/4 cup almond milk
- 1/3 cup coconut sugar
- 1/4 cup vegetable oil
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and creamy.
- Add almond milk, coconut sugar, vegetable oil, and vanilla extract to the mashed bananas. Whisk together until well combined and smooth.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- If using, fold in the chopped pecans, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Optional: Sprinkle additional chopped pecans on top of each muffin for extra crunch and visual appeal.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve at room temperature and store any leftovers in an airtight container for up to 3 days.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with dark brown or black spots.
- Don't Overmix: Gently fold your wet and dry ingredients together. Overmixing can lead to tough, dense muffins.
- Room Temperature Ingredients: Ensure your ingredients are at room temperature for better incorporation and a smoother batter.
- Check for Doneness: Use the toothpick test - if it comes out clean, your muffins are perfectly baked.
- Customization Options: Feel free to add chocolate chips, swap pecans for walnuts, or sprinkle some cinnamon for extra flavor.
- Storage Hack: These muffins freeze beautifully. Store in an airtight container for up to a month for quick, delicious breakfasts.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
