I always seem to have a surplus of over-ripe bananas in the house. And there are only so many bananas you can freeze. I put the extras to good use this week and created this delicious healthy recipe for vegan banana muffins.
Not only are these banana muffins vegan friendly, but they also contain NO PROCESSED SUGAR. Just the l’natural sugars from banana.
If you love banana bread or banana muffins you might know that to get the perfect sweet crust you need to add a LOT of sugar. I’m talking at least a cup of sugar. That’s 250g of the white stuff. That’s 1000kcal. And that’s not even thinking about the unattractive health issues that seem to accompany processed sugar. You can see from the photos that I still got that delicious sweet crispy top without any added sugar or dairy.
I have to be honest and say that after trying these vegan banana muffins I am just not sure why sugar needs to be added to regular banana bread in the first place. If your bananas are ripe enough (i.e. the skins are spotty) then they taste super sweet anyway.
These vegan banana muffins are also gluten free, making them a great lunch box alternative.
Ingredients
- 3 ripe bananas
- 1 cup chickpea flour
- 1 tsp gluten free baking powder
- 1 tsp chia seeds
- 4 tsp water
Instructions
- Pre heat an oven to 180 degrees Celsius and line a muffin tin with muffin cases;
- In a small dish add the chia seeds to the water and allow to set (should become gelatinous);
- Peel and mash the ripe bananas with a fork and add to a large mixing bowl;
- Slowly add the chickpea flour and baking powder and combine until just mixed (try not to over-mix);
- Add the chia egg (the chia seeds and water) to the mix and combine;
- Spoon mixture into the muffin cases;
- Bake in the oven for 35 minutes or until cooked through and golden on top. Remove from the oven and allow to cool slightly before eating.
- Store in the fridge for maximum keep.
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Are you a fan of banana muffins? How much processed sugar do you add to yours?
I have a serious addiction to both banana nut muffins & corn muffins. I am going to give these a try!
I haven’t tried corn muffins in so long!
Amazing!! Love that you didn’t add any sugar. I make banana muffins too and don’t add any either. I’ve never tried with chickpea flour though so I’ll definitely have to next time! xo
I hadn’t tried chickpea flour before either but I really liked cooking with it. I found it really similar to regular flour so it was easy to use! x
I usually skip the sugar when I bake with bananas because they are super sweet anyway. These look delicious.
As guest co-host I’d like to say a big thanks for linking up to #FabulousFoodieFridays this week
Yes I agree Malinda! xx
These look great I’m always on the look out for ways to use bananas. thanks so much for linking up to YWF x
It’s always good to have a few recipes for those almost-gone bananas isn’t it!
Who doesn’t love a great muffin recipe? I might just whip these up next week.
They are definitely the type of muffin you can just whip up too!
You do the best healthy recipes Krissie
you are so sweet. thank you
[…] 1. Vegan Banana Muffins […]
Any suggestions for substitutin the chickpea flour? I haven’t got any on hand but have everything else.
Any gluten free flour would work (just not coconut flour as it absorbs too much liquid). 🙂
[…] this recipe can not be converted to a vegan option.  If you are after a vegan loaf you can try THESE VEGAN BANANA MUFFINS and simply swap the banana for roasted […]