Irresistible Vegan Banana Muffins with Sweet Apple Chunks
- Updated on Jan 15, 2016
Want to Save This Post?
Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week!
By submitting this form, you consent to receive emails from Hurry the Food Up.
Kat’s done it again!
After insisting to Howie and myself that vegan, and therefore eggless snacks are far more than an equal to just your standard veggie ones, she took it upon herself to prove it to be true.
And she really did.
These irresistible vegan banana muffins with sweet apple chunks are the real deal – they taste awesome and are on the totally well-behaved end of the healthy spectrum.
That’s some pretty sexy muffins.
You’ll be pleased to hear they’re very easy to make too – all you need to do is chop an apple, mix it with the other ingredients, and chuck the resulting eggless mixture into a muffin tray and bake for fifteen minutes.
Done!
Healthy Banana Muffins – Know Your Sugar
For obvious reasons, sugar gets a lot of bad press. And rightly so. It causes many problems, not least obesity and heart disease (1).
But not all sugar is the same. Taking it from fruits brings many great benefits – it’s the added sugar we need to worry about (2).
So how do we make that work for us?
Use bananas to make things sweet! Brown bananas get really sugary and make a great natural sweetener – so sweet in fact they can be used instead of sugar.
We use them in several recipes already – our two ingredient pancakes for example – and it works a treat.
A very handy trick is to let a few bananas go brown, then throw them in the freezer.
When you need one for a recipe, take it out, let it soften for a bit and you’re sorted. A ready supply of natural sugar.
Before you rush off to try these mega muffins I’d like to shout out over to Christine from Vermilion Roots!
She’s a great blogger with some lovely recipes. Have a look!
Equipment
- Muffin cups (not necessary but makes the cleaning of the muffin tray a lot easier)
Ingredients
- 1 apple (no need to peel)
- 2 ripe banana (more ripe = more sweet, bananas going brown are best!)
- 1 cup wholegrain flour
- ¾ cup rolled oats
- 6 tbsp olive oil
- 8 tbsp soy milk
- 2 tbsp maple syrup (good news – if your bananas are really sweet you won’t even need this! Keep a supply of brown bananas in the freezer)
- 1 tsp baking powder
- ¼ tsp salt
Optional
- coconut flakes
- chopped nuts (e.g. almonds, hazelnuts)
- dried fruit
Instructions
- Preheat the oven to 200C/390F
- Wash the apple, cut out the core and dice (no need to peel ‘cos most of the goodies are in the skin) and throw them into a large mixing bowl.
- Peel the bananas and mash and mix them with the apple pieces in the bowl. Now add all the other ingredients (throw the optionals in at this point too) and mix well (Kat found it easiest with a big wooden spoon but you can also use a hand mixer, or even just your hands).
- Then fill the muffin tray evenly with the mixture and sprinkle some toppings on top for decoration (if required).
- Bake for 15-20 min and enjoy!
NOTES
Nutrition
Comments
Leave a comment below
61 comments
Great, easy, delicious recipe! Thank you! I used your suggested optional add on of coconut flakes along with currants. They turned out so yummy!
Awesome Justine! Really glad they worked out so well. Thank you for the comment 🙂
Absolutely delicious! I baked them a bit longer just to make sure they were well done, they came out perfect! I added some cinnamon and replaced the oil with peanut butter 😛
I highly recommend this recipe, the muffins taste so indulging and yet they are healthy!
Awesome, thanks Clémence! Really glad you enjoyed them and your substitutes sound very tasty indeed!
are they freezable and for how long
Hi David, yep these should be fine in the freezer! I’d use a zip-lock bag. They’ll last a good couple of months as well 🙂
These were very tasty. Wish I had not used muffin liners, however, as the muffins stuck badly. Used white flour (out of whole wheat) and half canola and half olive oil–maybe that made a difference.
Hi Lisa! Arr sorry they stuck, though I’m glad they were still tasty! Yes I think I’d skip the liners as well, I usually do these days. The white flour and oil should both be fine 🙂
What can I use in place of soy milk? I don’t have milks of any kind in the home and wouldn’t want to get one just for this recipe.
Thanks.
Hi Raj! My second option would be almond milk. Alternatively oat milk. If that’s not an option. Do you have any kind of cream at home? You could “stretch” it with some water and us that 🙂