These Vegan Banana Lemon Muffins are made with simple ingredients. The airy texture of the muffins combined with the flavor of banana makes them great. These muffins do not contain refined sugar. They are perfect for breakfast and snacks. In addition, they do not contain dairy products. Which makes muffins a great choice for a vegan diet.
It only takes seven ingredients to make muffins. Some of them you can replace at your discretion. There is no water or plant-based milk in this recipe. I recently made a cherry pie and loved it. Something similar I wanted to implement as muffins.
Ingredients Vegan Banana Lemon Muffins
We start our small list of ingredients with flour products. In our recipe, it is whole wheat flour and almond flour. Whole wheat flour is very good for baking. And it has a lot of fiber. If you don’t like gluten, use oatmeal instead. Also, oatmeal can be made from flakes ground in a blender or coffee grinder.
The sweetener in the muffin recipe will be coconut sugar and banana puree. Banana is a unique product. It gives desserts both sweetness and a magical aroma. And there is only one nuance. In desserts with a banana, you need to put another sweetener a little less than without it. In addition to all of the above, a banana also acts as a liquid.
In addition to banana puree, there is another liquid ingredient in the vegan muffin recipe. This component today will be refined sunflower oil. Instead, any refined vegetable oil will do.
You also need a little baking powder and lemon zest to make muffins. In addition to these ingredients, it would be nice to have a cupcake pan and paper liners. They are optional. But it is much better to use them.
Looks like I didn’t forget anything. and so let’s get started.
How to Make Vegan Muffins
The process of making Vegan Banana Lemon Muffins is very simple. We will mix all the ingredients in one bowl. But first turn on the oven 180°C/350°F. Then place liners in the mold cells or grease with oil.
And proceed directly with the preparation of muffins. In a bowl, mix whole wheat flour, almond flour, coconut sugar and baking powder.
Then add banana puree, refined sunflower oil and lemon zest to the flour mixture. Mix everything well. The dough should be of medium thickness. With the finished dough, use a spoon or a pastry bag to fill the cells of the mold. I fill cells almost to the edge. To make the muffins tall.
Bake muffins 20 minutes until golden brown and toothpick dry. Cool down completed muffins in the form on the table. Store Vegan Banana Lemon Muffins in a tightly closed container on the counter for three days and in the refrigerator for seven days. Although they are unlikely to stay that long.
Tips & Tricks
My dough turned out a little thicker than I wanted. And with the help of a pastry bag, it was inconvenient to spread such dough into a mold. You can add a bit of banana or butter to thin the dough. Or a little less flour. You may have a question. Do you need a pastry bag? When filling the cells of the form with a pastry bag, the top of the muffins is smoother. Although this is a matter of taste.
Prepare this delicious dessert and write your impressions.
Enjoy your meals!
Be healthy and love yourself!
Vegan Banana Lemon Muffins (Refined Sugar Free)Course: Vegan
1 cup (130g) whole wheat flour
0.5 cup (50g) almond flour
1/3 cup (70g) refined sunflower or coconut oil
1 tablespoons (10g) coconut sugar
200g banana puree
1 teaspoon lemon zest
1.5 teaspoons (7g) baking powder
- Turn on the oven 180°C/350°F.
- In a bowl, mix whole wheat flour, almond flour, coconut sugar and baking powder.
- Add banana puree, refined sunflower oil and lemon zest.
- Using a pastry bag or spoon, fill the mold with dough.
- Bake muffins 20 minutes until golden brown and toothpick dry. Cool down muffins after completion in the form on the table.
- Store Vegan Banana Lemon Muffins in a tightly closed container on the counter for three days and in the refrigerator for seven days. Although they are unlikely to stay that long.
- Cup 250 ml