Vegan/Gluten Free Banana Bread Muffins

I bake….A LOT. Banana bread is one of my favorite things to make because it’s so versatile and easy! This recipe was adopted from LoveAndLemons, a site that I visit frequently when looking for healthy recipes! Next, I think I’m going to try their Cauliflower crust Pizza!

Anyways, I like to add my own swag to each recipe so I starred* what I added. 🙂

INGREDIENTS:
3 large ripe bananas, mashed
1/4 cup earth balance butter or oil (sunflower/coconut)
1/3 cup sugar
3/4 cup coconut milk (or milk of your choice)
1 cup whole spelt flour
1 cup rice flour
1 teaspoon baking soda
1 teaspoon vanilla
pinch of salt
*1/4 c chopped dates
*1/3 c ground flax seed
*1/3 c oat bran
*handful of dark chocolate chips or carob chips
handful of chopped walnuts

makes 1 regular-sized loaf, or 2 mini loaves, or 24 muffins

METHOD:

Preheat oven to 350 degrees.

Whisk room temperature butter (or oil), with sugar, milk and vanilla.

Sift together flours, baking soda and salt and set aside.

Mash bananas.

Gently stir together the dry and wet mixtures. Fold in bananas. Don’t over-stir, mix until ingredients are just combined to avoid dense bread. Top with walnuts.

Bake for 30-50 minutes depending on your oven. Bake mini-loaves for less time than regular sized loaves. Muffins took about 20-25 minutes.

This is how mine turned out…mmm mmmm they’re DELICIOUS! Thanks LoveAndLemons for the recipe!