Amandine banana mini muffins

Prep Time 15 minutes
Cook Time 10 minutes
Servings 36 mini-muffins
This isn't just an easy, fail-proof vegan banana muffin recipes - we also think it's the very best vegan banana muffin recipe! One of our favourite PRANA products is Amandine maple almonds. Aside from being a great snack on their own, they're an unexpected and fantastic addition to your favourite muffin, cake, or cookie recipes! To try them once is to love them forever. For this recipe, we chose to use a mini muffin tin to make a perfect size for snacking. Plus, kids love mini muffins! After you bake and cool these treats, you can freeze them in a plastic bag or tightly sealed container, so that you can always have a delicious and healthy snack ready for your little ones lunchboxes. Just pop them into their lunch bag frozen, and they'll defrost by recess or lunchtime!
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How it's made

Ingredients

  • 1 1/2 cups of unbleached flour
  • 1/2 cup of cane sugar
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 pinch of salt
  • 1 cup of (keep some to put on top of the muffins)
  • 1 cup of banana purée 1/2 cup of coconut oil, melted
  • 1/2 cup of almond milk

Directions

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, salt, and 3/4 cup of the Amandine maple almonds. In another bowl, mix the banana purée, coconut oil, and the almond milk.
  3. Add the wet ingredients to the dry ingredients and mix well.
  4. Line or grease a mini muffin tin and fill each cup about 3/4 full with batter. Sprinkle with the reserved Amandine maple almonds.
  5. Bake for 10 minutes and let cool (if using a regular muffin tin, bake for 35 minutes).
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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