Fluffy Banana Muffins | VEGAN - 2 VERSIONS
Updated: May 19
Since I had 3 very ripe bananas in my kitchen yesterday, I was thinking some interesting way to use them.
So, the first items out of my oven this morning were two trays of fresh, bulging, glorious vegan banana muffins, one version made with walnuts, the other with cocoa powder.
I seriously can't chose between them. The two versions are both delicious, vegan, oil-free and, most importantly, they can be made starting from the same muffins base.
Yep, you read good. I always use my basic recipe to which can be added infinite combinations of fresh fruit, chocholate, cocoa, zest, dried fruit, nuts, even vegetables...
I prepared the ingredients well mixed and all I got to do was to divide in two equal part the batter, add the walnuts in the first, and the cocoa powder in the second... and there you go! Two different trays of vegan muffins soooo good!
Oh boy... the flavour!
Other incredible combinations
I used ripe bananas, walnuts and cocoa powder for these muffins. But here I give you some more flavours to inspire you:
Lemon & Poppy seed
Sultana & Oatmeal
Raspberry & White chocolate
Banana & Coconut
Pear & Cinnamon
Blueberry & almond
Apple & Lemon
Basic muffin recipe:
250 gr / 2 cups all-purpose flour
85 gr / ½ cup unrefined brown sugar or coconut sugar
85 gr / ⅓ cup nut butter or other seeds butter
3 flax eggs
150-200 ml / ¾ cup almond milk or other plant based
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
Addictions to this recipe:
3 very ripe bananas
60 gr / 2 oz of chopped walnut
40 gr / ½ cup of cocoa powder
LET'S DO IT
1. Preheat the oven to 180°C / 350°F and line a muffin tray with muffin cases. I used silicone muffins cases
2. Sift the flour, baking powder and baking soda in a mixing bowl, then add the sugar and salt. Mix thoroughly
3. Divide the mixed dry ingredients into two bowls, then add the cocoa powder in the second
4. Peel 3 very ripe bananas and smash them with a fork. Add the rest of the liquids so the butter, flax eggs and milk
5. Divide the liquid batter into two parts, then add them equally to the two bowls with the dry ingredients. Stir briefly to combine, if necessary add a drop o milk. The mix should be of a spoonable consistency
6. Gently fold in the chopped walnuts in the "white" bowl
7. Spoon the mix into the muffin cases and bake for 25-30 minutes, until well-risen and golden brown all over
What if I have some batter left?
Bake it into a plumcake tin, then slice it into "banans stick", cover with maple syrup and strawberry or other fresh fruits. Perfect!
These muffins keep well for up to 3 days in an airtight container.
Should you try this at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)
Love & Enjoy.
Cristiana & the Cabbages