Whole Wheat Banana Muffins Vegan Recipes

WHOLE WHEAT BANANA OAT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Combine oats, whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl.
• Lightly beat eggs in a large bowl. Stir in milk, oil, brown sugar, and vanilla extract. Add bananas and mix together well. Add 1/2 the flour mixture and stir to combine. Add remaining flour mixture and stir. Stir nuts into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

VEGAN OIL-FREE WHOLE WHEAT BANANA MUFFINS - AND TASTY!

Steps:

• In one bowl, sift together the dry ingredients. In another bowl, mix the wet ingredients together.The walnuts and chocolate chips are optional but recommended.
• Pour the wet mixture into the dry mixture and mix until just combined. Pour batter into 3 well-greased mini loaves or a muffin pan, and bake at 350F for 25-30 minutes. Let sit for a couple of minutes before transferring to a cooling rack.

BANANA MUFFINS

Steps:

• Line a muffin tray with muffin liners. Also preheat the oven to 180 degrees Celsius/356 degrees Fahrenheit for 15 minutes. You can use the same temperature for preheating in the convection mode of a microwave oven.
• In a bowl take chopped bananas together with the sugar. Begin to mash the bananas with a fork or a masher till smooth. A few small chunks of bananas are fine. You can also blitz the bananas and sugar in a blender to get a smooth puree.
• Add oil. You can also use melted butter instead of oil.
• Stir the mixture very well with a wired whisk so that the oil is mixed evenly.
• Add vanilla extract or powder and mix to combine evenly.
• Then add lemon juice. Mix again very well and keep this wet mixture aside.
• Begin to sieve whole wheat flour, baking soda, baking powder, salt directly in the wet ingredients bowl. You can also sieve the dry ingredients in a plate or tray and then add later.
• Holding a spatula, with light hands gently fold the dry ingredients with the wet ingredients. Don't over do the folding.
• Spoon the batter in muffin liners till ¾ of the liners. Using a spatula remove the excess batter from the bowl and add to the muffin liners.
• Place the muffin tray in the center rack with both the top and bottom heating elements of an otg.
• Bake in the preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 30 to 35 minutes or till a toothpick inserted comes out clean. The recipe yields 10 regular sized banana muffins.
• Temperatures in ovens differ, so do keep a check while baking. Your oven might bake the muffins in 20 minutes or even 40 minutes.
• It took a total of 35 minutes for the muffins to bake in my oven. The tops should be golden.
• The final check is that a tooth pick should come out dry or with fine crumb particles. There should be no stickiness. Use the same temperature for baking in the convection mode of a microwave oven.
• Once warm or cooled at room temperature, serve these eggless banana muffins as sweet snack or dessert.

WHOLE WHEAT BANANA WALNUT MUFFINS

Steps:

• Preheat the oven at 400 degrees.
• Chop the walnuts. Set aside.
• In a large bowl, combine the dry ingredients... whole wheat flour, baking powder, baking soda, cinnamon, and salt.
• In a mixing bowl, combine all the wet ingredients... oil, mashed bananas, vanilla extract, honey, egg, and milk.
• Add the wet ingredients to the dry.
• Mix until all the ingredients are well combined. Do not over mix.
• Add the walnuts and fold them in.
• Spray a cupcake tray with coconut oil or any other oil. Using an ice-cream scoop, scoop the batter into the muffin holder. Top each muffin with some more chopped walnuts and coconut sugar.
• Bake in the oven for 18 minutes exactly at 400 degrees.

WHOLE WHEAT BANANA MUFFINS

Steps:

• Preheat 325. Use cooking spray to lightly grease your muffin pan.
• Mix dry ingredients.
• Mix oil, applesauce, honey, eggs, then, bananas.
• Add liquid ingredients to the dry ingredients gradually while adding warm water occasionally to help moisten the mixture.
• Bake for about 13 minutes.

VEGAN BANANA WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 350 degrees F (177 C or moderate temperature).
• Prepare a muffin tray (12 medium muffin cups).
• Soak the dates in hot water for 15-30 minutes (If you have date paste already prepared, skip this step).
• Stir together the ground flaxseed meal with the water to make the flax egg in a small bowl. Let sit in the fridge for 15 minutes to thicken.
• Add the dry ingredients into a mixing bowl: flour, almond flour, baking soda, baking powder, and cinnamon. Stir until all the ingredients are well combined.
• In a blender, add the bananas, dates (or date paste), plant-based milk, vanilla extract, apple cider vinegar, applesauce, and blend until smooth.
• Make a well in the dry ingredients and gradually pour the liquid mixture in it, add the flax egg and mix well (don't overmix, just enough to get all the ingredients combined)
• Fill the muffin cups with the batter (Optional: decorate each muffin with thin banana pieces).
• Bake the muffins for about 18-20 minutes (insert a toothpick, and it has to come out clean)
• Let them cool in the tray for several minutes, and then place the muffins in a cooling rack. Enjoy them in your breakfast or as snacks!

VEGAN WHOLE WHEAT CHOCOLATE CHIP BANANA BREAD MUFFINS

Steps:

• 1. Preheat the oven to 350 degrees F. Line 18 muffin tins with paper liners.2. In a small bowl, combine the ground flaxseeds with 1/3 cup water. Let sit 5 minutes or until thickened. 3. In a large mixing bowl, stir together the mashed bananas, coconut oil, maple syrup, almond milk, and vanilla, mix until combined. Add the flaxseed mixture, stirring to combine. Add the flour, baking powder, and salt, mix until just combined. Fold in the chocolate chips. 4. Divide the batter evenly among the prepared muffins tins. Transfer to the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Enjoy...preferably while warm, with a drizzle of honey. YUM.

VEGAN BLUEBERRY MUFFINS

Steps:

• Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
• Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.

HEALTHY VEGAN BLUEBERRY BANANA MUFFINS

Steps:

• Locate a standard non-stick muffin pan. Arrange oven rack so that the muffins will be in the center of the oven. Preheat oven to 375 degrees F (190 C).
• In a large mixing bowl whisk together the dry ingredients. In a smaller bowl mash the bananas and make sure you have 1 cup. Add the remaining wet ingredients to the bananas and mix very well.
• Pour wet ingredients into dry, and stir until just combined, careful not overmix. The batter will be very thick. Fold in the blueberries.
• Divide the batter evenly among the muffin cups, only filling them about 2/3 full. If desired, lightly press 2 or 3 extra blueberries onto the top of each muffin. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
• Allow muffins to cool in the pan for 10 minutes, then transfer to a cooling rack.