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
- ½ cup vegan buttery spread melted
- ¾ cup organic cane sugar
- 2 cups white spelt flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Topping:
- 1 Tablespoon organic cane sugar
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with parchment cupcake liners.
- 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.
- Add the flour, salt, and baking soda to the bowl.
- Add the water, vanilla extract, and vinegar to the bowl. Stir well.
- Spoon the batter into the prepared muffin pan.
- Sprinkle the one tablespoon of cane sugar over the muffins.
- Bake at 350 degrees F for about 21 minutes, or until the tops of the muffins are golden brown.
- Allow to cool for a few minutes before removing from the pan.
Notes
Serving size is one muffin.
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
You can freeze these - they should stay fresh in the freezer for about three months. Store in a freezer bag and squeeze out any excess air to help them stay fresh.
Nutrition
Calories: 206kcalCarbohydrates: 33gProtein: 3gFat: 7gSaturated Fat: 2gSodium: 203mgPotassium: 70mgFiber: 3gSugar: 16gVitamin A: 372IUVitamin C: 2mgCalcium: 1mgIron: 1mg
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