Vegan Banana Bread Muffins
Vegan Banana Bread Muffins - A vegan take on banana bread. I Photo: Iris Lange-Fricke
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.
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 281 mg | (7 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- 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
Kitchen utensils
Preparation steps
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.
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.
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.
