What’s Cooking in Gail’s Kitchen? Eat More: Vegan Banana-Maple Muffins! For breakfast on the run, mid-morning snack, or late night munchie, these banana maple muffins are a welcome sight. Made with overripe bananas and coconut milk, they provide nutritional benefits that fuel the body as well as satisfy hunger pangs. Between the first crunch of nuts and the last taste of maple cream icing, you may find yourself reaching for a tall glass of cold milk wondering how you lived so long without trying these before.
VEGAN BANANA-MAPLE MUFFINS
Ingredients for Muffins:
2 small bananas, peeled and mashed
2/3 cup coconut milk
1/3 vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon sea salt
1/2 cup pecans, chopped
Instructions:
Preheat oven to. 350°. Line a muffin pan with 12 cupcake liners. Set aside. In a bowl, mash overripe bananas with a fork. Whisk together bananas, coconut milk, vegetable oil, vanilla extract, and almond extract. Set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and sea salt. Mix well. Gradually add the banana mixture to the dry ingredients. Batter will be slightly lumpy. Gently fold in chopped pecans. Fill each muffin cup 2/3 full. Do not overfill. Bake 18-20 minutes or until tops spring back and cake tester comes out clean. Transfer muffins to wire rack to cool completely before adding icing.
Ingredients for Maple Icing:
2 cups powdered sugar
2 tablespoons margarine, softened
2 tablespoons coconut milk, slightly warmed
2 teaspoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Pinch cinnamon
Pinch nutmeg
Pinch sea salt
12 pecan halves for garnish
Instructions:
Beat together the powdered sugar, margarine, coconut milk, maple syrup, vanilla extract, almond extract, cinnamon, nutmeg, and sea salt until the icing is smooth and creamy. Drop one or two dollops of icing on each muffin. Garnish with pecan half.
They look delicious! I will try them for sure!
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They have gotten raves! 🍌
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looks so yummy!
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The fact that they are moist makes them luscious! 🍌
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yummm
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Delish!!
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The bonus is “peace of mind” for eating healthy. 🍓
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Certainly 🙂
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Even I (with my dodgy tummy) could eat them – they look delicious. 😸
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True, Kerry. Coconut milk is amazing. I never used it before, and I’m impressed! 🍓
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I use the liquid organic coconut oil on my skin and hair. It leaves my hair and skin so beautifully soft and I am allergic to everything!
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Hmmmmm. I may try that since my skin is very sensitive to cosmetics. Thanks, Kerry! (Hug)
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You also smell deliciously of macaroons! 🙂
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Hahahaa! Oh, dear…..my husband would love that! 🍓
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too tempting!!! Love everything you post…I wish I could taste all of these straight from the pictures 😛
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Me, too. I love to share! (And word is getting around!) 🍓
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These look fabulous!
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I think the blend of banana and coconut are the secret. Oh yes….and the maple! 🍌
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These look so good 🙂
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Blessings, Silvia! 🍓
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Sounds healthy and looks delish. 🙂
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It’s a keeper. Thanks, Anna.
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My pleasure. 🙂
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These sound yummy and super healthy!!! Love this !!
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They are not only healthy, but filling! 🍓
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You always have the most beautiful pictures.
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Awwww. Thanks very much for saying so. 🍓
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Hi Snapshotsincursive. Nice. Thank you for liking my poem “The Ships!” Peace and Best Wishes The Foureyed Poet.
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Blessings! 🍓
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They look delicious, I’m wondering whether we could replace the vegetable oil in the muffin with coconut oil to make it even healthier – I’ll need to try! Thanks for the recipe!
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Absolutely! Great idea to take things one step further! 🍓
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Wow! It looks delicious
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It’s Yumolicious! 🍓
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It sure does look.
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Thank you. Blessings! 🍓
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😊😊
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