Active time: 20 minutes Total time: 45 minutes
Most muffins are loaded with sugar and oils, but these tasty little treats rely on bananas for all the sweetness they’ll need. A spread made from almond butter and unsweetened applesauce gives them a protein boost.
Vegan Banana Muffins With Almond-Apple Spread
For the muffins
- 2 cups (240g) whole-wheat flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 1/2 cups (337g) ripe banana, mashed
- 1 cup (240ml) almond milk
- 2 tablespoons flaxseed, ground
- 1 tablespoon lemon juice
- 2 teaspoons vanilla
For the spread
- 1/2 cup (125g) almond butter
- 1/2 cup (122g) applesauce, unsweetened
Preheat the oven to 350ºF (175ºC). Line a muffin tin with 12 muffin liners and set aside.
In a large bowl, combine the whole-wheat flour, baking soda and cinnamon, whisking to mix.
In a medium bowl, stir the mashed banana, almond milk, flaxseed, lemon and vanilla. Let stand for 5 minutes while flax thickens the liquids.
Stir the banana mixture into the flour mixture, until just combined; don’t overmix.
Scoop slightly rounded 1/4-cup portions of batter into each muffin cup. Divide any extra among the cups. Bake for 25 minutes, until a toothpick inserted into the center of a muffin comes out dry.
While the muffins bake, combine the almond butter and applesauce, mashing with a fork until smooth.
Serves: 12 | Serving Size: 1 muffin and 2 tablespoons spread
Nutrition (per serving): Calories: 125; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 22mg; Carbohydrate: 12g; Dietary Fiber: 2g; Sugar: 7g; Protein: 3g