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.
- 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.
They can be stored in an air tight container at room temperature for 4-5 days.