Breakfast & Brunchcookinglsl5.0
Banana muffins with coconut oil and cinnamon sugar topping
Banana muffins with coconut oil and cinnamon. Fluffy and moist, vegan, no dairy and eggs used.
👥 17 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Lyubomira L📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 400 F (205 C). Line muffin tin with baking cups, or spray with oil and flour pan.
2
In an bowl mash bananas and set aside.
3
In a large bowl combine dry ingredients 1 1/2 cups flour, 1 tbsp baking powder, 1 tsp cinnamon and 1/8 tsp salt and stir to incorporate. Set aside.
baking powder1 tbspcinnamon1 tbsptsp salt1/8
4
In a medium bowl combine 1 1/4 cup sugar, 1/4 cup brown sugar, 1/2 cup coconut oil, 1/2 cup milk and 2 tsp vanilla. Stir to incorporate. Fold in mashed bananas.
cup sugar1/3
5
Carefully pour wet mixture into dry, mixing until well combined. Do not over mix. Batter is thick, but if it appears too thick, you can add more milk.
6
Using an ice-cream scoop transfer batter into the muffin tin, filling each cup about 3/4 of its size.
7
Bake until tooth pick inserted in the middle comes out clean. It took ⏱️ 15 minutes for mine to bake.
8
Remove from the oven and let muffins cool in the muffin tin for ⏱️ 10 minutes, then transfer to a cooling rack to cool to room temperature.
9
If you decide to dip muffins in the cinnamon-sugar topping, brush tops with coconut oil and then dip them into it.
cinnamon1 tbsp
Nutrition Facts
calories
197 kcal
fat Content
6 g
serving Size
1 serving
sugar Content
22 g
sodium Content
22 mg
protein Content
1 g
carbohydrate Content
32 g
saturated Fat Content
5 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...