Healthy Banana Bread Muffins {Refined Sugar-Free + Vegan}

Hello! Apologies if I’ve been M.I.A. over here. With the approaching holiday and last-minute Christmas shopping, my time has been a bit stretched, but before things got too busy, I wanted to share a delicious healthy banana bread muffin recipe with you all in case you’re looking for some breakfast/snack inspiration! 

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A few days ago, I shared a delicious accident on my Instagram stories.

vegan banana muffins

If you remember from past posts, or if you follow me on Instagram, you’ll know that I have been dabbling in vegan cooking and baking lately. After a serious bought of sickness a few weekends back, I made the decision to remove dairy, once again, from my diet.

While it’s been challenging, it’s been well worth the “sacrifice” considering my health has been on the rise. Cranberry-crusted goat cheese is not worth feeling bloated, irritable and wonky for days after consumption.

Luckily, for those who are on a dairy-free or vegan diet, there are plenty of ways to enjoy your favorite foods without wreaking havoc on your digestive system.

Muffins have been in the rotation for us pretty regularly, but now I had the added challenge of crafting a delicious and satisfying muffin without using Greek yogurt or eggs.

Enter the Healthy Banana Bread Muffins that are both refined sugar-free and vegan that were the happiest of accidents last Sunday.

vegan muffins

Note to self: let muffins cool all the way before placing in container. #condensation

I whipped out a bunch of ingredients, threw them in a bowl and hoped for the best. What emerged was a muffin that was deliciously decadent, dense and free of animal products. And I have to admit, after eating one this morning, I am still quite impressed with myself. It tastes JUST like banana bread from one of my favorite local spots back home, Laurel Street Bakery.

 

Healthy Banana Bread Muffins {Refined Sugar-Free + Vegan}

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Healthy Banana Bread Muffins {Refined Sugar-Free + Vegan}

Want the flavors and decadence of banana bread minus the sugar, eggs and dairy? These healthy banana bread muffins are both refined sugar-free + vegan and will satisfy your sweet tooth for breakfast, snack or nighttime treat!

Course Breakfast, Muffins, Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 large muffins
Author Kaitlyn

Ingredients

  • 1.5 cups oat flour
  • 1 cup almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp cinnamon
  • 1/4 tsp ginger
  • 3 tbsp pure maple syrup
  • 3 tbsp melted coconut oil
  • 1/2 cup chopped pecans
  • 3 ripe bananas
  • 1 tbsp vanilla extract
  • 3 tbsp ground flaxseed
  • 1/2 cup almond milk

Instructions

  1. Preheat oven to 350 degrees.

    Combine 3 tablespoons of ground flaxseed with 2 tablespoons water in a small bowl. Stir. Set aside.

    Combine oat flour, almond flour, baking soda, baking powder, cinnamon and ginger in a large bowl. Set aside.

    In a medium-sized bowl, mash ripened bananas. Add vanilla, maple syrup and melted coconut oil and stir until combined. Add flaxseed mixture (aka "flax egg") and stir until combined.

    Add banana mixture to flour mixture and stir until moistened. Slowly add 1/2 cup of almond milk until consistency resembles a batter.

    Mix in 1/2 cup of pecans.

    Pour mixture into large muffin trays and bake for 20-25 minutes or until tops are slightly browned.

    Remove from oven and cool on baking rack for 10 minutes before transferring to a container. These muffins will keep in the refrigerator for 7 days if they can last that long!

Recipe Notes

You can also add chocolate chips, white chocolate chips, pistachios and dried fruit. I've used all of these options before, and they're delicious! Adding these ingredients will add refined sugar and dairy to your recipe, but yolo. For standard-sized muffins, decrease your baking time to 15-20 minutes. 

Super simple!

The best part about these muffins, aside from them being super easy and nutritious, is that they’re customizable! Throw in some pistachios and dried cherries for a holiday-inspired breakfast or make them even more indulgent by adding chocolate chips. Coconut flakes would be great, too!

healthy vegan banana muffins

I’ve had one every morning alongside my go-to vegan smoothie (would you be interested in this recipe, too?) and it fuels me through the day. They’re also great as a snack topped with almond butter. I warm mine for a few seconds in the microwave first!

I hope you enjoy!

Question of the Day!

What’s your go-to breakfast lately? Are you more of a sweet or savory person?

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2 Comments

  1. December 20, 2017 / 9:28 am

    Yum! My go to breakfast is usually eggs and toast. Nothing fancy for me!

    • Kaitlyn @ Powered by Sass
      December 20, 2017 / 10:09 am

      Eggs and toast is a good choice, too! And there’s nothing like a few pieces of toast with strawberry preserves or avocado!

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