WFPB Wheat Banana Muffins
Servings: 6 servings
Calories:
Whole food plant-based wheat banana muffins are a delightful, nutritious twist on the classic muffin recipe. These muffins typically have a moist and tender crumb, thanks to the bananas and plant-based milk. The whole wheat flour adds a nutty flavor and a hearty texture. The ripe bananas provide natural sweetness while any additional ingredients, like chopped apples, cinnamon, or vanilla, enhance the flavor profile. They can't be any more healthy!
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Equipment
- Bowl Medium
- Bowl Small
- 6-12 cup Muffin Pan with 6 paper liners
Ingredients
- 1 cup wheat flour
- ½ cup oat flour
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 tablespoon ground chai seed mixed with 2-3 tablespoon water
- ¼ cup honey or sweetener of your choice such as date syrup, agave or maple syrup
- ½ cup applesauce
- ½ cup plant-based milk can replace with water or juice of choice
- 2 medium mashed ripe bananas
- 1 teaspoon vanilla extract optional
- 1 teaspoon apple cider vinegar optional helps to yield a tender muffin
- ½ cup chopped walnuts optional
- ¼ cup (95g) lightly packed light brown sugar or raw sugar for topping before baking is also optional
Instructions
- Preheat an oven to 350°F degrees and lightly spray a muffin pan for 6 muffins. This number ensures they are nice and tall and resemble close to a bakery-style look. I typically always use liners for muffins, but you can lightly spray the pan with nonstick spray if you use it. This makes the muffins bake up better and creates that beautiful dome top. Using liners will not bake up the same way, but will still be delicious, so use the liners if needing to 100% avoid any oil.
- To a large bowl, add the flours, baking powder, salt, and cinnamon. Whisk very well until no lumps remain.
- In a smaller bowl, combine mashed bananas, plant-based milk, chai seed water mixture, honey, applesauce, apple cider vinegar, and vanilla (if using).
- Pour over the dry ingredients and stir with a spoon until just incorporated and smooth. You want to avoid over-mixing the batter so the muffins don't turn out too tough.
- Divide the batter in 6 large muffins or 12 regular sized muffins. The batter will fill up high and is how you will get beautifully shaped dome muffins.Optionally, sprinkle with a heavy pinch of brown or raw sugar.
- Bake for 20-25 minutes at 350℉. Each batch I made was perfect at 25 minutes but that is my oven. Let cool 20-30 minutes. If you sprayed the pan, then you should be able to gently rotate the muffins to release them.
- Enjoy!
- Keep them stored at room temperature in a sealed container. The crunchy topping will soften overnight some.
