Today i’ve got a recipe for you that will (hopefully) ease those January blues! These banana bread muffins are light and bouncy but sweet, sticky and delicious, let alone totally plant-based. You could of course use this recipe to make a banana bread loaf but I thought little muffins would be perfect for a quick grab and go treat!

Preheat your oven to 180 degrees and grease a 12 hole muffin tin. (I used dairy free Flora butter to grease)

Start off by combining your dry ingredients, sift 250g of self-raising flour into a bowl and stir in 200g of light brown sugar. Add a pinch of salt, 3 teaspoons of baking powder and 1 teaspoon of cinnamon.

Use a blender to prepare your wet ingredients. I added to my NutriBullet; 3 chopped bananas (the riper the better!), 120ml of plant-based milk, 80ml of olive oil and 2 tablespoons of coconut oil.

Once blended, combine the wet ingredients with the dry and mix. Spoon the mixture into the muffin tin and place some pecan nuts on top.

Bake in the oven for 15 minutes until brown but still soft and bouncy. That’s it! Super easy and super delicious.

Thanks for reading,

A x

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