Classic Vegan Banana Muffins.
Light, fluffy, and so delicious, these classic vegan banana muffins are a perfect way to start your morning!
Ingredients
- 2 ripe bananas mashed
- 1/2 cup vegan buttery spread melted
- 3/4 cup organic cane sugar
- 2 cups white spelt flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Topping:
- 1 Tablespoon organic cane sugar
Instructions
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Preheat the oven to 350 degrees. Line a muffin pan with parchment cupcake liners.
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Place the two bananas in a bowl, and mash with a fork. Add the organic cane sugar and melted vegan buttery spread, and stir well.
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Add the flour, salt, and baking soda to the bowl.
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Add the water, vanilla extract, and vinegar to the bowl. Stir well.
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Spoon the batter into the prepared muffin pan.
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Sprinkle the one tablespoon of cane sugar over the muffins.
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Bake at 350 degrees for about 21 minutes, or until the tops of the muffins are golden brown.
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Allow to cool for a few minutes before removing from the pan.
Recipe Notes
Serving size is one muffin.
You can freeze these - they should stay fresh in the freezer for about three months. Store in a ziploc freezer bag and squeeze out any excess air to help them stay fresh.