Autumn is just around the corner and, just like with apples, pumpkin and persimmon, banana recipes always make me nostalgic and thinking about those comforting notes and flavours.
That’s why I wanted to share this super easy banana bread muffin with you.
A couple of other reasons include that it’s the perfect quick breakfast on-the-go as they’re dense and filling, making you feel satiated throughout the morning.
I also love to enjoy them as a snack, especially with a cup of a long-steeped chai tea and a splash of almond milk. Yum!
Wrap them for a school, college or office snack and make sure to hide them well!
I’ve created the easiest recipe so it’s simple to follow, see below why:
The ingredients’ list is basic and minimal, and will enable you to make these whenever you crave them.
Regarding utensils, you’ll only need a bowl, a fork, a spatula and six generous muffin tins. That’s it really!
– Make sure to have very ripe bananas for the tastiest result. The ripest, the sweetest!
– Oat flour is my flour of choice and you can either buy it or make it just by blitzing the same amount of oat flakes.
– Almond milk is my favourite but feel free to substitute for other plant-based milk of choice.
– The recipe calls for olive oil and coconut sugar, although I trust it also works with other oils and some whole sugars like maple syrup for instance.
– Both the spices and the nuts and chocolate are optional and completely adaptable to what’s in your cupboard
The final recipe is delicious, not to sweet, filling and with that hint of banana flavour that we all love in banana bread.
These muffins freeze well and are outstanding when cut in half and toasted under the grill, served with a knob of vegan butter (or peanut butter, ’cause why not?)
Without further ado, let’s go to the how-to:
Banana Bread Muffins
yields 6 generous muffins
250 gr ripe bananas (around 2 bananas)
80 gr coconut sugar
1 pinch sea salt
1 pinch cinnamon
1 pinch cardamom
80 gr plant-based milk
50 gr olive oil
200 gr oat flour
1 heaped tsp baking powder
(completely optional and interchangeable; think peanuts, almonds, raisins, chopped banana, cranberries, coconut flakes, etc)
20 gr pecan nuts
30 gr chopped dark chocolate
- Pre-heat the over to 180ºc, fan on if possible.
- In a large bowl, add the spices, sugar and milk, mixing well to dissolve the salt and any lumps from the coconut sugar.
- Add olive oil, mix, and add the previously mashed bananas, stirring well to combine.
- Finally, incorporate the flour and baking powder with the same fork you mashed the bananas with. No fuss!
- Add this extra step in case you want to stir in the add-ons. I added chopped pecans and dark chocolate. Remember to keep a bit out to decorate the tops.
- Divide the batter into greased muffin tins and decorate the tops before putting to bake in the oven.
- Let the muffins bake for 30-35 minutes until they’ve grown a bit and you see that delicious golden tone. They’re ready!
- Let them cool down just a little bit; 10 to 15 minutes is enough and make sure to try them while still warm – they’re just too good, right?