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No-Refined-Sugar Vegan Banana Muffins
To all those who looove bananas or just have a sweet tooth, but trying to live healthier – this recipe for you!
What I love about this recipe is that it could be a breakfast, a dessert, a quick snack! It fills you well when you are hungry and in a rush. Personally I always prepare those when traveling, it doesn’t take much space in a purse and it can’t be anything better to snack with in a plane loaded with unhealthy fast food!;)

Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
muffins
|
Ingredients
Wet ingridients
- 3-4 bananas
- 2 tsp oil
- Vanila extract
Dry ingridients
- 1 cup white flour
- 1 cup almond flour
- 1 1/2 tsp baking powder
- 1/2 cup almond milk
- 50 g dark chocolate (sometimes I use homemade nutella)
- Pecan (or other favorite nuts)
Ingredients
Wet ingridients
Dry ingridients
|
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Instructions
- First of all, I will start with a tip: be patient and wait until your bananas are ripe (perfect source of sweetener).
- Preheat your oven to 180°C.
- Mush your bananas in big bowl and add all the wet ingredients.
- In separate bowl mix all dry ingredients.
- Pour dry mixture into the wet banana mixture.
- Stir well together and add a bit of almond (or soy) milk for a better consistency.
- Pour the mixture into the muffin mold.
- Add melted dark chocolate, swirl it and top it with pecan (or other) nuts.
- Bake for 20min or, until it gets brown.
Recipe Notes
Tip: If you don’t have the patience and your bananas are not ripe enough, just throw in some blended dates.
Also, feel free to bake it in a bread mold.:)
By the way – would you like to know more about date caramel? Leave the comment below!
Love,
WW Kitchen