Units
Scale
Ingredients
- 250 g all-purpose flour (1 3/4 cup)
- 1/4 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp pink salt
- 1 tsp baking powder
- 3 tbsp non-dairy milk (room temp)
- 1/2 tsp apple cider vinegar
- 3 very ripe banana's
- 80 g coconut sugar or light brown sugar
- 1/3 cup coconut oil, melted (see notes*)
- 1/2 tsp vanilla extract
- 1/2 – 3/4 cup walnuts (chopped up)
Instructions
- prep Pre-heat oven to 180°C/356°F and line muffin tin with muffin liners.
- combine Batter: To make the buttermilk mix oat milk with apple cider vinegar and set aside for 5-10 minutes. Mix flour, baking soda, baking powder, ground cinnamon, salt and chopped walnuts together, reserving 1/3 of the walnuts for decoration.
- In another bowl mash banana’s, then mix in the coconut sugar, vanilla extract, vegan buttermilk and melted coconut oil. Pour over the dry ingredients. Fold together until no flour is visible.
- bake Bake: Using spoons or a cookie scoop, divide the batter into 6-8 muffin liners. Sprinkle with the remaining chopped walnuts and a little more sugar of choice. Bake for 25-30 minutes, or until you can insert a toothpick / clean knife into the middle and it comes out clean. Enjoy warm with a little vegan butter and a glass of oat milk!
Notes
When using melted coconut oil in any recipe with oat milk, it’s important to use room temperature milk and also slowly mix in the two when combining. If you use cold plant milk, it will cause the coconut oil to go back to its natural state and, you’ll have to re-melt the whole mixture in the microwave.
Nutrition
- Calories: 270
Find it online: https://cookingwithparita.com/recipe/banana-walnut-muffins/