Baking & cooking with an enthusiastic amateur
I’ve made a fair share of banana muffins in my time, and these are the best I’ve ever made, hands down. The first time I made these (which was only a few days ago), I saved my recipe notes as simply “BEST MUFFINS” in my Google Drive.
This recipe came from searching for a banana muffin recipe that would use up some of the whole wheat pastry flour I had on hand. The recipe that I found wasn’t vegan, but I’ve done enough vegan baking to know how to adapt it without any trouble. It only called for cinnamon, but I like more variety so I added nutmeg and allspice as well. Finally, I reduced the amount of maple syrup – that stuff’s expensive!
The result was phenomenal. There’s a strong hint of maple, comforting layer of spice, and a fantastic moistness.
Whole Wheat Maple Banana Muffins (Vegan)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
¼ tsp cinnamon
⅛ tsp allspice
Pinch of nutmeg
3 large bananas or 4 small bananas, mashed (the riper the better)
¾ cup applesauce
1/4 cup real maple syrup
1/2 cup brown sugar
1/3 cup unsweetened almond milk
1/4 cup canola oil
1 tsp vanilla extract
Preheat oven to 375 degrees. Grease and flour a muffin tin.
Stir together flour, baking powder, baking soda, salt, and spices in a large bowl. In a separate, smaller bowl, combine all the other ingredients. Pour the wet ingredients into the dry ingredients and stir until thoroughly combined. Scoop into muffin tin and bake for 20-23 minutes.
Makes 12 muffins.
Cost per serving: $0.29
Nutrition per serving: 197 calories, 5g fat, 0.5g saturated fat, 37g carbs, 3.5g fiber, 2g protein