#bananabread Archives » Kay's Clean Eats

Vegan Banana Cinnamon Muffins

 These vegan Banana Cinnamon Muffins are moist, perfectly sweet and crumbly on top! This egg-free muffin recipe is exceptionally delicious and easy to prepare.  

Eat it for breakfast, a midday snack or even as a dessert. Utterly delicious with a cup of coffee or tea. I love having them warm with a little butter.  My kids are crazy about these vegan banana cinnamon muffins and make for a really easy lunchbox snack or an easy breakfast before school. 

Together Fiori, my youngest and I had our first successful Fall baking day. However, I must note that the Fall season in Southern California starts off chilly in the morning, Spring by 10 am, full-blown Summer by 1 pm and back to fall around 6 pm! Not many seasonal changes around here.  So to not swelter in my little kicthen we cranked up the AC to give us those fall baking vibes! We ate tons batter and made a royal mess, haha! I mean have you ever cooked with a toddler.. things just seem to splatter everywhere. And well the pile of dishes we were left with almost made me call Home Depot and inquire about a dishwasher, first world problems! One day I will get my dishwasher until then I’ll gratefully keep doing them by hand. 

The texture of these Vegan Banana Cinnamon muffins is soft and flakey. The crumble does not get any simpler to make just mix coconut sugar and pecan pieces, that is it! These muffins came out exactly the way I was hoping for.  I am rarely disappointed by muffin recipies however I do find vegan baking a little of a challenge at times.  I am beyond ecstatic, jumping for joy happy with the way these vegan muffins turned out! 

Put your spotty muffins to good use and whip up some epic Vegan Banana Cinnamon muffins! 

Love baked goods, also try BlackBerry Banana Bars or Paleo Chocolate Chip Cookie Bars

If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats. 

Yield: 12

Vegan Banana Cinnamon Muffins

Vegan Banana Cinnamon Muffins

The only vegan banana muffin recipe you will need! Super moist and delicious.

Ingredients

  • 1 1/2 cups almond milk
  • 1 tsp apple cider vinegar
  • 1 1/2 cups flour
  • 1/4 cup rolled oats
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • pinch of salt
  • 2 large bananas
  • 1 tsp vanilla extract
  • 1/3 cup coconut oil softened
  • 1/2 cup coconut sugar,, use 3/4 if you like a sweeter muffin

Topping Crumble:

  • 1/4 cup pecans crushed
  • 3 tsp coconut sugar

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a small bowl combine almond milk and apple cider vinegar, let sit until curdled.
  3. In a large bowl mix together the flour, baking powder, oats, salt, and cinnamon.
  4. In a separate bowl mash the bananas and mix in the coconut oil, coconut sugar, vanilla extract, and the milk mixture. Pour the wet mixture into the flour mixture and stir with a wooden spoon just till mixed. Don't over mix.
  5. In a small bowl combine the crushed pecans and coconut sugar.
  6. Spoon the mixture evenly into 12 paper muffin liners in a muffin pan. Sprinkle the pecan and sugar mixture evenly on top of each muffin.
  7. Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool. Enjoy!

One Bowl Peach Crisp

Light and healthy with the perfect blend of oat and pecan crisp topping. One Bowl Peach Cris is the ultimate summer comfort food that is vegan, gluten-free and refined sugar-free.

The end of sweet summer fruit is upon us here. Peach season its been real and I am not ready for you to go! I urge you to make this absolutely delicious peach crisp before the peaches disappear from our markets. Peach crisp is one of the desserts that make the house smell amazing, everyone will be coming straight to the kitchen!

Peach Crisp is excellent when served with your favorite ice cream or a dollop of Greek yogurt! You can’t go wrong with this crisp!

Yield: 5

One Bowl Peach Crisp

One Bowl Peach Crisp

The most peachy perfect summer treat!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

Peaches

  • 4 1/2 cups peaches, peeled (optional), cored and cut into 1/4 inch slices
  • 1/3 cup maple syrup
  • 1 tbsp almond flour
  • pinch of salt

Crisp

  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1 cup raw pecans chopped
  • 1 tsp cinnamon
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil softned

Instructions

  1. Preheat the oven to 350°F and greese a 8x8 baking dish.

Peaches

  1. In a medium bowl combine the peaches, maple syrup, almond flour and salt. Mix well and coat the peaches evenly.
  2. Transfer peaches to you baking dish and bake for 20 minutes.

Crisp

  1. While the peaches are baking prepare your crisp. In the same bowl mix your oats, almond flour, chopped raw pecans, cinnamon, coconut sugar, and coconut oil. Mix with a spoon until mixture is crumbly. You can also use your hands for this part.
  2. Once peaches have baked 20 minutes sprinkle the crisp mixture evenly over the top. Bake the crisp for 20 more minutes until the crisp golden brown and the peaches are bubbling. Let cool 15 minutes before serving. Enjoy with your favorite ice cream or a dollop of greek yogurt.

Blackberry Banana Bread Bars

With a pint of blackberries ready to eat and a few sad bananas in the fruit basket, I went ahead and took matters into my own hands. Whipped up this unique ONE BOWL, refined sugar free, Vegan and gluten free banana bread with a blackberry twist. This is not your average banana bread its a light, healthy and utterly delicious take on it!

Using a minimal 8 ingredients and one bowl because lets be honest…dishes are the pits! These bars where a huge hit after school today with my kiddos! Kid and mama approved is always a bonus!! This berrylicious banana bread is my new favorite. It is extremely simple to make, slightly dense, packs a big flavor and perfectly moist! The kids enjoyed it with a ice cold glass of almond milk and I love mine with some tea or coffee. It can be made in a bread pan but I find it comes out best in a brownie pan.

To make start with a medium size bowl and combine your ripe bananas, coconut sugar, chia seeds, almond milk and coconut oil. Mash bananas while mixing all ingredients together.

Now that wet ingredients are mixed, add in your almond flour and baking soda. Mix in the dry ingredients.


Gently fold in your blackberries, and transfer to your prepared baking dish.

Place more halved blackberries on top and bake!

Blackberry Banana Bread Bars

The best Berrylicious snacking bread! Refined Sugar Free, Gluten Free, Vegan, and Dang Delicious!
Prep Time10 mins
Cook Time1 hr 5 mins
Course: Breakfast
Keyword: banana bread
Servings: 6
Author: Kay

Ingredients

  • 2 bananas very ripe
  • 1/2 cup coconut sugar
  • 1 tbsp chia seeds
  • 1/3 cup almond milk
  • 1 tbsp coconut oil, melted
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1 cup blackberries halved

Instructions

  • Pre-heat oven to 350°F, and greese a 9' x 13' cake pan, I use avocado oil spray.
  • In a medium bowl combine the bananas, coconut sugar, chia seeds, almond milk and coconut oil. Comnine till all ingredients are well incorperated.
  • Add in the almond flour and baking powder, combine till all ingredients are mixed in.
  • Gently fold in 3/4 cups of the blackberries, reserve the rest for topping.
  • Pour batter into prapred cake pan. Using the back of a spoon even out the batter. Top with the rest of your blackberries.
  • Bake for 1 hr and 5 mins. Let cool and enjoy!! Stores great in fridge!

 

 

Sweet Summery Strawberry Banana Bread

Sweet Summery Strawberry Banana Bread, I can’t get enough of it. Recipe is fast and easy, no mixer required. I made it both gluten and refined sugar free. Try to use fresh sweet strawberries they add the perfect touch of sweetness to this simple banana bread recipe. It makes for the perfect breakfast, snack, or to enjoy with your coffee or tea anytime!

The weather around here in Orange County is officially warming up! I am looking forward to endless beach days with the kids, and lots of summer recipe work. On a stroll through my local farmers market I could not get over how sweet the berries smelt from the stand. I stood there for a few minuets just smelling the berry air… obviously couldn’t resist that sweet smell so I purchased a flat of beautiful bright red strawberries. The recipe would probably work with frozen, however they do release more liquid so I would add more flour.

Strawberries at peak season are honestly the best to use in recipes, they add so much flavor to both sweet a savory dishes. My little girl loves to help me in the kitchen, together we made this super soft & moist bread, it bursts with strawberries in every bite! I love banana bread, the addition of sweet strawberries takes it to another level of deliciousness.

I know your going to love it!

Print Recipe
5 from 1 vote

Sweet Summery Strawberry Banana Bread

Fast and easy, no mixer required. I made it both gluten and refined sugar free. Try to use fresh sweet strawberries they add the perfect touch of sweetness to this simple banana bread recipe. It makes for the perfect breakfast or snack!
Prep Time10 mins
Cook Time1 hr
5 mins
Total Time1 hr 10 mins
Course: Breakfast
Servings: 6
Author: Kay

Ingredients

  • 2 eggs can sub 2 flax eggs for vegan option
  • 2 ripe and spotty bananas
  • 1 tbsp vanilla extract
  • 3 tbsp coconut oil, melted
  • 1/2 cup coconut sugar
  • 2 cups almond flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 cup chopped strawberries
  • 1/4 cup dark chocolate (optional)

Instructions

  • Preheat oven to 350°.
  • In a medium bowl mash bananas with a fork, add in eggs, vanilla extract, coconut oil and coconut sugar. Mix till well combined. 
  • Mix in almond flour, baking soda and salt.
  • Gently stir in chopped strawberries. 
  • Pour batter into greased bread pan. Add dark chocolate on top of loaf (optional).
  • Bake at 350° 60-70 minutes or until top is golden brown and center is completely set. 

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