Vegan Banana and Apple Muffins Recipe

Confession time: I have a sweet tooth. For a while I tried to deny to everyone (but mostly myself) that I was someone who just simply didn’t care that much about sweet foods. That, I can say wholeheartedly, is not true. I love having a little sweet treat after dinner for a satisfying end to the meal.

Give me a salad for dinner, or fish and roasted vegetables, and I’ll be in heaven. But no matter how good that dinner is, I’m still going to want a sweet little something as the ‘cherry on top’.

I think these little muffins are a perfect mixture of being a sweet treat, whilst enabling you to keep up with your healthy routine (or just an excuse to grab a few extra). Instead of grabbing an ice cream, or chocolate bar and sending your insulin levels through the roof, these goodful treats will leave you feeling well content and utterly innocent.

I’m not vegan, I just like experimenting with new, healthy recipes to indulge in. And these little beauties are brilliant because no matter whether you’re a vegan or a carnivore, you can enjoy every last bite without any feelings of guilt- what a dream.

You can either have these as they are, or you can heat them up and serve with some creme fraiche. You’ll not even realise there’s no refined sugar, butter or eggs in the mix.

 

Without further ado, this is the delicious recipe:

cupcakes 2

Vegan Apple and Banana Muffin Recipe

Cook Time- 17 minutes

  • 1 apple (diced in to small chunks)
  • 2 large bananas (very ripe and mashed)
  • 100g whole wheat flour (or any flour of your choice)
  • 80g porridge oats
  • 30g ground almonds
  • 1 tsp cinnamon
  • 85ml coconut oil
  • 115ml almond milk
  • 30ml maple syrup
  • 1tsp baking powder
  • 1/2 tsp salt
  • 1sp vanilla extract

Toppings:

  • Dark chocolate chips
  • Cranberries
  • Desiccated Coconut
  • Raisins

Method:

  1. Preheat oven to 200 C.
  2. In a large mixing bowl, combine all of the above ingredients (apart from the toppings).
  3. Mix all the ingredients together (I used a spoon to start with, however once the mixture starts to bind together into a fluffy, doughy consistency, you can start to just use your hands).
  4. In your muffin tray, lay out cupcake holders, and scoop a heaped tablespoon in to each. You should have enough mixture to make 12 muffins.
  5. Get your toppings involved at this stage- and get creative! I highly recommend the dark chocolate chips. These babies are a delicious addition to the muffin when they’re on the verge of melting.
  6. Bake for 17 minutes, and enjoy!

cupcakes 3

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