These muffins are have no refined sugar, no eggs, & no butter. They are sweetened with a banana & coconut sugar! You would never know these are vegan. Moist and delicious!
I didn’t start out to make these vegan but when I went to make these I was out of eggs! I hardly ever have no eggs in the house. Normally I would just run to the store but it was Saturday morning and a quick trip to the store with 3 kids just didn’t sound fun soooo, I decided I would google egg substitutes. We (usually) always have bananas in the house because my husband has to have one every morning for breakfast. Confession, I do not like to eat bananas plain. I will eat them any other way (on top of oatmeal, pancakes, in bread, etc) but plain, I just can’t. Anyways, I decided to use mashed banana in place of the egg, coconut oil in place of regular oil or butter and then I had the thought to use coconut sugar (which I have from making homemade granola bars). So that is how this recipe came to be. A little about coconut sugar: it is a great replacement for white sugar but is unrefined. It doesn’t taste like coconut but has it’s own sublet taste that I really like. It actually comes from the coconut blossom & includes naturally occurring nutrients, potassium, zinc, iron, B vitamins & amino acids.
But back to these finished product, the muffins. When my husband got home that morning from his bike ride, I found him in the backyard, sitting in the sun eating these muffins. I came out and he said “these are good!” Then I told him they were vegan and “healthy”. So they passed the husband test and the kid test. My son loved them as well.
I think this is the first recipe I have made that is egg and butter free (I’ll have to think on that longer to be sure 🙂 And I have to say I am pleasantly surprised with the result. I don’t think my love for butter will ever change, but I love to stretch and try new things and also love to mix healthy food in our routine as much as possible so I’m excited to add this to our “go to” muffin list. Muffins are always a favorite in our house. I hope you try these out and that you enjoy them as much as we did. The next morning they were actually more moist and delicious in my opinion.
- For the cinnamon crumble topping:
- ¼ cup organic coconut sugar
- ¼ cup flour
- ¼ teaspoon cinnamon
- pinch of salt
- 2 Tablespoons cold coconut oil
- For the muffins:
- 1½ cups flour
- ¾ cup organic coconut sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup almond milk
- ½ cup coconut oil (organic, cold pressed, extra virgin)
- ½ banana, mushed (about ¼ cup)
- ¼ teaspoon almond extract
- 1 cup fresh strawberries, chopped small
- To make the topping: Stir the coconut sugar, flour, cinnamon & salt together in a small bowl. Add the cold coconut oil. Using a pastry blender or fork, cut in the coconut oil until it resembles coarse crumbs. Put the topping mixture in the refrigerator while you make the muffin batter.
- To make the muffins: Preheat over to 400 degrees. Line a 12 count muffin pan with paper liners.
- In a large mixing bowl, stir together the flour, coconut sugar, baking powder & salt. Set aside.
- In a small bowl, whisk together the almond milk, coconut oil, mashed banana & almond extract until combined.
- Pour the wet ingredients into the the dry ingredients and stir until just combined. Gently fold in the strawberries.
- Divide the batter between the twelve muffin cups then sprinkle the crumble topping over the top of each muffin.
- Bake the muffins for 20 minutes or until cooked through and golden. Store in an airtight container.
Recipe Source: adapted from these Lemon Blueberry Muffins