https://www.cutoutandkeep.net/projects/vegan-banana-walnut-muffins-with-a-maple-glaze • Posted by Sarah Ottino
Soft, sweet, and simple! These banana walnut muffins are perfect for breakfast, mid-day snack, or dessert. They are super fluffy and the walnuts add a great crunch. The maple glaze is like the icing on the cake, giving them a sweet finish. Try adding chocolate chips for an even sweeter treat!
Soft, sweet, and simple! These banana walnut muffins are perfect for breakfast, mid-day snack, or dessert. They are super fluffy and the walnuts add a great crunch. The maple glaze is like the icing on the cake, giving them a sweet finish. Try adding chocolate chips for an even sweeter treat!
INGREDIENTS: Banana Muffin Ingredients: - 1 ½ cups mashed banana - 1 tbsp vegan butter, melted - 2 tsp maple syrup - 1 tsp liquid stevia extract - 1/4 tsp salt - 2 ½ tbsp white distilled vinegar - 1/2 cup unsweetened nut milk (I used an almond/cashew blend) - 2 ¼ cups flour - 1 ½ tsp baking powder - 3/4 tsp baking soda - 1/3 cup crushed walnuts Maple Glaze Ingredients: - 1/3 cup powdered sugar - 2 tbsp maple syrup - 1 tsp cinnamon - Water for thinning
PREPARATION: - Heat the oven to 350º F. - Prep your muffin/cupcake tin by greasing the holes or inserting cupcake liners (spray some oil on the cupcake liners so the muffins don't stick).
ADD THE WET INGREDIENTS: - In a small bowl, mash your bananas. Measure out exactly 1 ½ cups and place in a larger bowl. - Add then melted butter, maple syrup, stevia, salt, vinegar, and milk. - Carefully mix until everything is evenly combined.
ADD THE DRY INGREDIENTS: - Add in all the flour, and then mix just until everything is combined. The batter will be thick and fluffy. Do not over mix! - Gently fold in the crushed walnuts.
FILL & BAKE: - Fill each hole in the muffin tin about 3/4 full or until all the batter is used. - Bake for 18-20 minutes, or until you can insert a toothpick and pull it out clean. - Remove from the oven and let them sit for 3-4 minutes before removing from the pan. - Place them on a cooling rack.
MAPLE GLAZE: - While they bake and cool, you can prep your glaze. - Mix all the glaze ingredients together in a small bowl. If the glaze is too thick to pour, add about 1/2 tsp of water at a time until you get to the desired consistency. It should be just thin enough to drizzle on the muffins. - Once the muffins are cooled, add the glaze evenly across the muffins. - Enjoy immediately!
TIPS & TRICKS: - Store in an air-tight container in the fridge for up to 7 days. - You can also add chocolate chips to the batter at the same time as the walnuts to make these a yummy dessert. - If you want to cut back on the sugar, forgo the maple glaze and instead add a tbsp of peanut butter on top.
NUTRITION: Muffins with the glaze: - Servings: 12 - Calories: 151 - Total Fat: 2g - Carbs: 31g - Protein: 3g Without the glaze: - Servings: 12 - Calories: 125 - Total Fat: 2g - Carbs: 24g - Protein: 3g