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These delicious breakfast muffins require only 8-ingredients and are ready in under 30 minutes! They’re moist, fluffy, easy to make, and full of fall flavors!
As you know, I’m not much of a baker. If I can make these Banana Maple Muffins, anybody can make them!
With only 8 ingredients and 25 minutes in the oven, you will have fluffy, decadent muffins ready for breakfast in under 30 minutes.
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Why banana?
You will notice that I have made many breakfast recipes with mashed banana before like my Peanut Butter and Jelly Breakfast Cookies and Chocolate Pecan Breakfast Cookies.
Mashed banana is often used in vegan baking to serve as a binder to replace of eggs. You see, eggs are present in almost every single muffin, cupcake, and cake recipes. When you veganize a recipe, you’ve got to replace the eggs with something that would help make everything stick together.
In this Banana Maple Muffin recipe, the banana serves as a flavor component and a binder. To further make sure that our batter binds when baked, we will add apple sauce. Apple sauce also serves as a binder similar to bananas.
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Why Maple?
Ah, what’s there not to love about maple syrup? It just screams fall, doesn’t it? Maple syrup is our only sugar in this muffin recipe. Using maple syrup is so much better than regular sugar. It has a lower glycemic index than can sugar which means it won’t spike your blood sugar level.
Plus, using maple in place of regular sugar in this recipe adds a delicious caramel flavor and adds warmth to our end result. Yum!
The crunch
I couldn’t help myself and added chopped walnuts in the batter! I think having a crunch in a muffin is so important. By introducing a texture contrast we’re making our muffins much more interesting!
P.S. Try my FREE 5-Day Vegan Clean Eating Challenge to help you cut down on packaged and processed foods and enable long-term, clean eating habits!
Make it your own
Wanna customize this recipe? Here are some ideas:
- Use pecans instead of walnuts.
- Chop 1 banana into small coins and place them on top of muffins. They will caramelize nicely and will intensify the banana flavor.
- Add raisins to the batter for extra sweetness.
- Replace nuts with chocolate chips.
- Add a scoop of unflavored or vanilla protein powder for a protein boost.
Okie dok, ready to make it? Letz do dis!
P.S. Don’t forget to grab your FREE e-Cookbook 10 Easy and Healthy Vegan Breakfast Recipes to make delicious, plant-based breakfast recipes, both sweet and savory!
These delicious breakfast muffins require only 8-ingredients and are ready in under 30 minutes! They’re moist, fluffy, easy to make and are full of fall flavors!
- 4 ripe bananas
- 1/4 cup apple sauce or sub with 1/4 cup mashed banana
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- Pinch sea salt
- 1/2 cup maple syrup
- 3 tbsp chopped walnuts
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Preheat oven to 350 F / 175 C.
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Mash bananas with a fork. Combine the rest of the ingredients except for chopped walnuts. Mix with a spoon or spatula until well combined. Gently mix in chopped walnuts.
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Spray the muffin tins with oil and pour the muffin mix. Pour the mix all the way to the brim of the tin. Bake for 20-25 minutes. At 20 minutes, insert a toothpick in the muffin to check if they’re done. If the toothpick comes out clean then your muffins are done. If not, bake for 5 more minutes.
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Serve with vegan butter or nut butter such as almond or peanut butter.
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Store in an airtight container for up to 5 days in the fridge.
Nutrition Information (per serving): Calories: 211 Fat: 2.2 g Saturated fat: 0.2 g Carbohydrates: 45.9 g Dietary Fiber: 2.6 g Sugar: 19.4 g Sodium: 114 mg Protein: 3.8 g
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Get 10 recipes to make delicious, quick and easy, plant-based recipes, both sweet and savory!
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