One Bowl Vegan Banana Walnut Muffins| Refined Sugar-free

One Bowl Vegan Banana Walnut Muffins| Refined Sugar-free

Banana bread is the perfect treat when your sweet tooth calls for cake! I love making cakes but I am not a fan of making a mess in the kitchen and having to wash a bunch of bowls after I’m done baking. Also I don’t like complicated recipes!

If you guys are like me, you will love this recipe because it’s made using one bowl only and using only a few simple ingredients! I chose to use my batter to make muffins instead of a cake because they’re the perfect portion when you’re in the mood for cake and also easy to transfer.

These muffins call for only 11 pantry friendly ingredients and some add ons and you can simply mix everything in a large bowl. You will simply mix your wet ingredients first and then add your dry ingredients. Then add some walnuts and chocolate chips (optional). You pour your batter into a muffin tin and in 35 minutes you will have the most perfect banana muffins!

You will love these muffins because they’re soft and moist and with the perfect slightly crunch muffin tops. They’re not overly sweet and they’re perfectly spiced with pumpkin spice. They taste so good that you won’t believe they’re vegan and dairy-free. Also they are made using coconut sugar so they’re refine sugar free! So that makes them a bit healthier for a quick breakfast option.

You should definitely give these a try!!

One Bowl Vegan Banana Walnut Muffins| Refined Sugar-free

  • Servings: 9 medium size muffins
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Perfectly soft and moist vegan and refined sugar-free banana muffins with walnuts and chocolate bits!

Ingredients

Directions

  1. Preheat your oven at 350 degrees. Line a muffin tin with paper liners.
  2. In a large bowl mix together the mashed banana, soy milk, melted coconut oil, peanut butter and maple syrup until you have a smooth mixture. Add your coconut sugar and mix again.
  3. Add your dry ingredients into your wet ingredient mixture and mix well with a spatula. Fold your chopped walnuts and chocolate chips into your bater.
  4. Fill your lined muffin cups with the batter, placed in the preheated oven and bake for 35 minutes or until a tooth pick comes out clean when poking a muffin.

  • You can keep any leftover muffins in an airtight container and enjoy them within 3 days.



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