Real Food Banana Muffins (vegan)

There will be lots of butter on this blog. I guarantee it. You will get your fill of sugar- white, brown, unprocessed or otherwise. Bacon will no doubt make an appearance.

But today, for our first day, I want to offer you the first recipe I have ever written. Vegan, real food, whole wheat and amazing.

Sure I have thrown things together in a pot and called it dinner (and boy does that normally end in delicious!) but this is my first honest to God wrote it down recipe. And it is baking. Booyah.

I am ridiculously proud.

First a bit of backstory. We are trying to transition to eating “real” food. This means eliminating white sugars and flours and processed foods. I have loved it. We eat lots of veggies, whole grains, and happy meat as we call it (humanely and locally raised). I have found an incredible local whole wheat flour I put in everything.

I had purchased two bananas for Little, my 8 month old son, and never got around to feeding them to him. They were screaming to be made into banana muffins! My favorite recipe seemed easy enough to adapt to real food I decided to challenge myself and -gasp!- make it vegan too! What ensued was some googling egg replacements then deciding who needs eggs anyways! I scribbled it all down on a piece of scrap paper, put Little down for a nap, then off to the kitchen I went.

This recipe makes 6 muffins. Feel free to double it. They are moist, delish, and you can’t even tell they are vegan.

Real Food Banana Muffins (vegan)

Prep time:
Cook time:
Total time:
Real food banana muffins that happen to be vegan. This recipe makes 6 muffins.
Ingredients
  • 3/4 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 very ripe bananas
  • 1/3 cup honey
  • 2 tbs melted coconut oil
Instructions
  1. Preheat oven to 350 degrees. Coat muffin pans with nonstick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.Combine bananas, honey, and coconut oil in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.Bake in preheated oven. Bake muffins for 19 to 22 minutes. Muffins will spring back when lightly tapped.
  2. Options: You can replace the coconut oil with melted butter if you prefer or if you don’t have it on hand. Also you can add nuts- 1/3 cup of walnuts should do.

10 thoughts on “Real Food Banana Muffins (vegan)”

  1. GO Kimmy! These sound yummy… and without all those fancy/special/expensive ingredients (who doesn’t have a couple smushy bananas around at least a few times a year?). What’s your recommendation for gluten-free baking?

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