Vegan Espresso Banana Muffins
These Vegan Espresso Banana Muffins are soft, fluffy and intoxicatingly banana-y with a hint of espresso. Just enough to add depth to a very classic banana muffin. The perfect Sunday morning treat.
Servings: 12 muffins
Calories: 181kcal
Ingredients
- 350 g (scant 2⅔ cup or 5 med. sized) banana ,mashed
- 150 g (¾ cup) coconut sugar*
- 70 g (⅓ cup) olive oil*
- 1 tsp vanilla extract
- 290 g (2⅓ cup) all purpose flour* ,sifted
- 2½ tsp baking powder
- ½ tsp baking soda
- 10 g (1½ tbsp) espresso powder
- ½ tsp salt
- sprinkling sugar ,optional
Instructions
- Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners or lightly coat each muffin cup with butter. Set aside.
- In a large bowl, combine the bananas, sugar, oil and vanilla until incorporated.
- In another bowl, whisk together the flour, baking powder, baking soda, espresso and salt. Pour the dry ingredients to the wet and mix until there are no more big lumps of flour. Do not overmix. If adding additional mix-ins, now is the time to toss them in.
- Using a scooper, spoon equal amounts of batter into each cup. Top with sprinkling sugar and bake for 20-25 minutes or until a skewer inserted at the center comes out clean. Allow to cool for 5 minutes then turn them out on a wire rack to cool. Eat warm with a pat of butter or a hot mug of coffee. Enjoy!
Notes
*You can use a lot of different kinds of sugars here. Coconut and muscovado sugar are my favorite for this muffin but you can also use brown sugar.
*Can substitute the olive oil for another neutral tasting oil.
*Can substitute the all purpose flour for whole wheat pastry flour, a gluten free flour blend or spelt flour.
*If your batter looks a bit dry, add a splash of milk but do not exceed ¼ cup. So far, I have never needed to add any.
Recipe adapted from the Simple Veganista