This is most delicious vegan muffin recipe on earth — moist, sweet, but not too sweet and super easy to make. Noe of this “mix froth wet stuff and dry ingredients separately” and then “fold them together” blah blah. I’m not that kind of cook… Plus, it’s wheat-free, egg-free, and soy-free!
This recipe make approx. 18 big muffins and takes max 10-15 mins to throw together. You can also do a half recipe easily.
• 1/2 c coconut butter
• 1/2 c sunflower oil
• 1/2-3/4 c sucanat (natural sugar)
• 2 c kamut flour
• 1 c chickpea flour
• 2 tspoon baking soda
• 1 tsp salt
• 5-6 very ripe mashed bananas*
• 2 tsp pure vanilla
• Options: chocolate chips, walnuts, coconut, etc.
*I recommend freezing almost rotten bananas whenever you have them, so you have a good supply.
Preheat oven to 325 degrees F (165 degrees C). Grease muffin tins or place those amazing silicone muffin cups or prepare the paper ones.
First, blend or “cream” coconut butter, oil, sweetener and vanilla. Then add dry ingredients. Lastly, mash in the bananas with your hands and stir in the chocolate chips or other extras. Scoop batter into muffin cup and bake in preheated oven for 30-40 minutes, or until it’s done. (Test with a toothpick or fork.)
TA-DAA! Perfect for a Sunday morning brunch!
PS I feel guilty about being such a bad blogger lately. I’m in the midst of producing this incredible Yoga Basics DVD series. It’s very exciting and is honestly the best thing I’ve ever created. Stay tuned. I can’t wait to tell you more about it!
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