I’ve been a lover of banana muffins for as long as I can remember. Opening my pre-packaged lunchbox as a little Grade Three just to find one of mum’s homemade banana muffins was often the highlight of my day. The only difference now is that I have to make and pack them myself (It’s not as much of a surprise, but definitely still a highlight). As much as I loved banana muffins, I didn’t so much love the sugar content. I wanted to create a recipe that tasted equally as good as mum’s traditional recipe, but without the naughty refined sugar that makes it taste just so damn good… So here it is!
These banana muffins contain no processed sugars or flours and are, of course, vegan! Don’t be discouraged by the lack of processed ingredients. These were a hit in my family (my brother is a hard one to please), and I would easily compare them to mum’s traditional recipe.
- 100 grams buckwheat flour (or wholemeal flour)
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 serve of egg replacer (equivalent to one egg)
- 2 tablespoons rice malt syrup
- 1 tablespoon vegan butter (I use Nuttelex)
- 2 medium overripe bananas, mashed
- Optional: Approximately 1 cup frozen/fresh raspberries.
- Preheat oven to 180C and line or grease your muffin tray.
- In a bowl, combine flour, baking powder and cinnamon.
- Prepare your egg replacer in a separate bowl.
- In a third bowl, mix together all other ingredients. (Don’t forget to mash your bananas!)
- Create a well in the centre of the flour mixture, pour in the wet ingredients and gently stir until combined. (Add raspberries, or even chopped nuts if you’re feeling adventurous, and stir once again.)
- Spoon mixture evenly into roughly 6-8 patty pans.
- Cook for 15-20 minutes or until golden on top. Then allow to cool.
These are the perfect breakfast muffins! Packed with tonnes of vitamins and minerals such as B6 and C, manganese, potassium, dietary fibre, protein, magnesium, folate and antioxidants (alpha and beta-carotine) as well as good carbohydrates and fats that’ll keep you satisfied until your next meal! And there’s just the right amount to have one for each day of the week (thank you, I will take credit for that)!
So there you go. Healthified banana muffins. Give them a try and let me know what you think!