Vegan Baking

Vegan Banana Bread Muffins

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Average: 4.9 (14 votes)
(14 votes)
Vegan Banana Bread Muffins

Vegan Banana Bread Muffins - A vegan take on banana bread. I Photo: Iris Lange-Fricke

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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
251
calories
Calories

Healthy, because

Even smarter

Nutritional values

The small banana bread muffins score with the bananas with plenty of potassium and magnesium. These two minerals have a beneficial effect on the electrolyte balance and ensure relaxed muscles and calmed nerves. Regular consumption of nuts and seeds provides the body with plenty of good fats. This has a positive effect on cholesterol levels and the cardiovascular system.

You have not eaten all banana bread muffins? You can freeze these wonderfully in portions and enjoy them later.

1 piece contains
(Percentage of daily recommendation)
Calorie251 cal.(12 %)
Protein6 g(6 %)
Fat13 g(11 %)
Carbohydrates27 g(18 %)
Sugar added8 g(32 %)
Roughage3.2 g(11 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E2.6 mg(22 %)
Vitamin K4.7 μg(8 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0 mg(0 %)
Niacin2 mg(17 %)
Vitamin B₆0.2 mg(14 %)
Folate26 μg(9 %)
Pantothenic acid0.3 mg(5 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C3 mg(3 %)
Potassium281 mg(7 %)
Calcium50 mg(5 %)
Magnesium62 mg(21 %)
Iron2.6 mg(17 %)
Iodine1 μg(1 %)
Zinc1.8 mg(23 %)
Saturated fatty acids5.4 g
Uric acid40 mg
Cholesterol0 mg
Complete sugar14 g
Development of this recipe:
EAT-SMARTER

Ingredients

for
12
Ingredients
2 Tbsps Cashews
2 Tbsps Hazelnuts
2 ripe Banana
5 ozs Maple syrup
4 Tbsps soft Coconut oil (+ 1 tsp for greasing)
4 Tbsps Oat Milk
1 Tbsp apple cider vinegar
2 ½ ozs tender Oats
9 ½ ozs Whole Grain Spelt Flour
3 Tbsps ground almonds
1 tsp cream of tartar
1 tsp cinnamon
1 generous pinch Vanilla powder
1 pinch salt
2 Tbsps walnut kernels
2 Tbsps sesame
How healthy are the main ingredients?
Maple syrupOatsCashewOat Milkapple cider vinegarBanana
Preparation

Kitchen utensils

1 Muffin tin

Preparation steps

1.

Chop cashew and hazelnut kernels. Peel banana and mash in a large bowl with a fork. Whisk banana puree with 3-ounce maple syrup, 4 Tbsp coconut oil, oat drink, and vinegar.

2.

Add chopped nuts, rolled oats, flour, almonds, baking powder, cinnamon, vanilla powder, and salt to wet ingredients and mix until smooth. Spread batter into greased muffin pans. Coarsely chop walnut kernels. Sprinkle muffins with the seeds as well as sesame seeds and drizzle with remaining maple syrup.

3.

Bake muffins in preheated oven at 180 °C / 350 °F for approx. 30 minutes. Remove the muffin tray from the oven, allow it to cool briefly, and lift the banana bread muffins out of the tins.

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