Vegan Banana Muffins With Coconut Oil And Cinnamon Sugar Topping
Vegan Banana Muffins With Coconut Oil And Cinnamon Sugar Topping – healthier sweet treat, easy to make, sweet, delicious and completely vegan.
I’ve been looking for good banana muffin recipes and it can be hard to find one.
I decided to try Averiecooks.com’s recipe for vegan banana muffins with coconut oil and cinnamon sugar topping.
These are vegan and I was nervous if they are going to taste ok, but they turned out amazing.
No eggs or dairy are used in the recipe.
I used almond milk, but if you are not vegan, I think low fat milk should be ok.
Oil/butter is substituted with coconut oil, which makes these muffins moist and fluffy.
If you are not a fan of coconut oil, you may use canola, but I love the moisture that coconut oil brings to baked goods.
At first I thought to skip the cinnamon sugar topping, because I obviously did not want extra sugar, but I dipped the muffins in it at the end and it brought extra crunch and great flavor.
Plus cinnamon is good for you, because it is a great antioxidant.
I had to brush the tops with some coconut oil before dipping them in the cinnamon topping.
Averie recommends to bake these muffins at a higher temperature (400 F/205 C), since they are eggless and you need them to rise as much as possible.
Another great thing about this recipe is that you don’t even need a mixer.
Mixing everything with a rubber spatula and ensuring that you don’t over mix will create a great texture.
If you do over mix, muffins will be tough, they will taste good but texture won’t be right.
I baked 17 medium sized muffins, but feel free to make mini muffins if you’d like.
Banana muffins with coconut oil and cinnamon sugar topping
- 1 cup mashed very ripe bananas — (2 medium bananas)
- 1 3/4 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/8 tsp salt
- 1 1/4 cups sugar
- 1/2 cup melted coconut oil at room temperature
- 1/2 cup milk at room temperature — (warm up for 20 seconds in the microwave) , almond or coconut can be used
- 1/4 cup light brown sugar
- 2 tbsp vanilla extract
- For dipping:
- 1/3 cup sugar
- 1 tbsp cinnamon
- coconut oil for brushing — ( 2 tbsp)
Preheat oven to 400 F (205 C). Line muffin tin with baking cups, or spray with oil and flour pan.
In an bowl mash bananas and set aside.
In a large bowl combine dry ingredients 1 1/2 cups flour, 1 tbsp baking powder, 1 tsp cinnamon and 1/8 tsp salt and stir to incorporate. Set aside.
In a medium bowl combine 1 1/4 cup sugar, 1/4 cup brown sugar, 1/2 cup coconut oil, 1/2 cup milk and 2 tsp vanilla. Stir to incorporate. Fold in mashed bananas.
Carefully pour wet mixture into dry, mixing until well combined. Do not over mix. Batter is thick, but if it appears too thick, you can add more milk.
Using an ice-cream scoop transfer batter into the muffin tin, filling each cup about 3/4 of its size.
Bake until tooth pick inserted in the middle comes out clean. It took 15 minutes for mine to bake.
Remove from the oven and let muffins cool in the muffin tin for 10 minutes, then transfer to a cooling rack to cool to room temperature.
If you decide to dip muffins in the cinnamon-sugar topping, brush tops with coconut oil and then dip them into it.
Nutrition InformationCalories: 197, Fat: 6g, Saturated Fat: 5g, Sodium: 22mg, Potassium: 101mg, Carbohydrates: 32g, Sugar: 22g, Protein: 1g, Vitamin A: 10%, Calcium: 49%, Iron: 0.7%
They can be stored in an air tight container at room temperature for 4-5 days.