Whole wheat and just sweet enough these, Vegan Strawberry Banana Bread Muffins are great for an on the go breakfast or just snacking. Plus you can freeze them!
Muffins are seriously a life saver when we need a quick breakfast or snack, but let's face it typical muffins aren't much better than a cupcake with the amount of sugar and white flour used and the absence of any real fruit. This isn't the case with these Vegan Strawberry Banana Bread Muffins, they're made with real food ingredients and plenty of real fresh fruit.
These muffins are made with whole wheat flour and sweetened with ripe bananas and a touch of coconut sugar so you won't get the crash like so many highly processed, sugar laden muffins. Whole wheat flour also has more protein and fiber so it satisfies hunger and keeps you full longer than white flour making these muffins a much better breakfast or snack option.
I used fresh strawberries for our muffins, but you can also use frozen if it's more convenient. The trick is to keep the berries in the freezer until just before you need them. Quickly chop the berries, you can do this in a food processor. Then toss the berries in a little flour to soak up excess moisture and fold into the batter. You will also need to bake a few minutes longer when using frozen fruit.
So, you can enjoy these muffins all year long!
These muffins are also great for making ahead and freezing for later. I like to make a couple of batches so we have plenty on hand.
To Freeze: Cool muffins completely and transfer muffins to a freezer safe dish and place in the freeze for several hours until frozen through. You can then transfer to a ziplock bag or lidded container and store for up to one month.
To Thaw: Set out desired number of muffins at room temperature or defrost in the microwave. You can also warm in the oven at 350 degrees for a few minutes.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- 2 flax or chia eggs see notes below for further instructions
- 1 ⅓ cup white whole wheat flour
- 2 teaspoon baking powder
- scant ½ teaspoon salt
- 2 very ripe bananas, mashed
- ¼ cup coconut sugar
- ¼ cup non dairy milk, warmed slightly I used almond.
- 2 tablespoon coconut oil
- 1 teaspoon vanilla
- 1 cup strawberries, chopped small, about ¼ inch pieces
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Preheat oven to 350 degrees and place reusable or paper liners in muffin pan. Set aside.
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Prepare flax or chia eggs by whisking together 2 tablespoon ground flax seeds and 4 tablespoon water OR 2 tablespoon ground chia seeds and 6 tablespoon water. Set aside to thicken.
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In a large bowl combine flour, baking powder, and salt. Stir to thoroughly combine.
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Combine mashed bananas, nondairy milk, vanilla, coconut sugar, oil, and prepared flax or chia eggs.
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Pour milk mixture into flour mixture and stir just to combine. Do not over mix.
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Gently fold in strawberries.
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Spoon batter into prepared muffin pan.
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Bake for 25-29 minutes until golden and a toothpick inserted comes out clean.
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Allow to cool a few minutes before removing from pan and transferring to a wire rack to continue cooling.
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Store in an airtight container for 1-2 days or freeze for up to a month.
Further instruction on flax eggs here.
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