If there’s any reason to eat baked goods in the morning, then COUNT ME IN! Is there seriously anything better than eating muffins for breakfast? I could throw back at least half a dozen if I’m not careful. Especially if they’re something as decadent and sweet as these vegan banana breakfast muffins!
Now, you’ve been warned… these are seriously addicting. You know how much I love hemp hearts (read more here), so I incorporated a lil’ something extra to take these banana breakfast muffins over the top.
It’s GRANOLA! Although I have my own homemade recipe, I’m obsessed with the Hemp Yeah! granola from Manitoba Harvest. Adding a generous helping of their blueberry or chocolate varieties makes these the best dang breakfast in all the land.
Serve these vegan banana breakfast muffins up with a tall glass of almond milk in the AM, a fresh smoothie, or just gobble them on their own. They’ll probably be your new breakfast obsession, so consider yourself warned. Don’t believe me? Make some vegan banana breakfast muffins for yourself to see what I mean!
For more recipes with protein-packed hemp, check out my hemp-crusted tofu or hemp tabbouleh!
If you’re craving some more banana in your life I’ve got a recipe for vegan banoffee pie that might do the trick! Of course, I don’t REALLY recommend eating that one for brekky!
vegan banana breakfast muffins
These tasty muffins make the perfect morning snack, and have an extra crunch from granola on top!
- 1 C nondairy milk
- 1 tbsp apple cider vinegar
- 3 ripe bananas, mashed
- 2 C whole wheat flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 3/4 C coconut sugar
- 1 tsp vanilla extract
- 1 1/4 C Manitoba Harvest Hemp Yeah! Granola (blueberry or chocolate), for topping muffins
Preheat oven to 350°F.
Combine nondairy milk and apple cider vinegar in a mixing bowl and set aside to thicken while you prepare the rest of the batter.
Mash bananas in another small mixing bowl.
In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, and sea salt.
Add coconut sugar and vanilla extract to the nondairy milk and vinegar, as well as the mashed bananas and whisk until well combined.
Pour this into the dry ingredients and fold together until just combined. Be sure you don’t over mix - small lumps are good!
Lightly grease the cups of a 12-cup muffin pan with vegan butter, a vegetable oil spray, or line with paper liners. Divide the batter amongst the cups evenly.
Add about 1 heaping tablespoon of granola on top of each muffin, covering the entire top of the batter. Slightly press the pieces of granola just into the top of the batter so it sticks after baking.
Bake for 20 to 25 minutes. To check, you can stick a toothpick in the center and it should come out clean.
store these muffins in the fridge.
2 thoughts on “vegan banana breakfast muffins”
What happens if step 2 isn’t thickening up?
it’s fine, use it anyway. It’s a SLIGHT thickening! And it will happen if you use soy milk or a fattier milk like cashew.