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Breakfast is my favorite meal of the day. But, I never feel like cooking in the morning. So, Vegan Banana Muffins are my thing and I am all about pre-made breakfasts that I can just grab & go. Morning is my favorite time to drink my coffee, relax, catch up on blogs, etc. I never feel like cooking.
Muffins are an easy breakfast to just keep throughout the week and eat on mornings you’re in a hurry. But, personally I don’t like super unhealthy, sugary muffins. In the morning I just can’t handle all of that sweet, sugar-y goodness…yet.
I tried to make these muffins healthier than most. That’s not saying they don’t contain any sugar. But I cut the sugar and didn’t use any butter or oil. I chose to use all purpose flour and whole wheat flour. I also only used 1 egg. I used the maple syrup for flavor, but you could replace the sugar completely with maple syrup or replace the syrup with honey. Whichever you prefer!
These muffins were moist without the addition of butter or anything else. And if you’re anything like my boyfriend and I, these ended up being all day snacks. Yeah, these only lasted about two days. These muffins are perfect for an easy breakfast to enjoy with a piece of fruit in the morning, or as a snack, or dessert…or whatever.
- 1 & 3/4 cup of flour (I mixed all purpose and wheat)
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 cup almond milk
- 2 tsp cinnamon
- 1 egg
- 1/4 cup maple syrup
- 2 ripe bananas
1. Mix together flour, baking powder, sugar, and cinnamon.
2. In a separate bowl, mash the bananas. Then add in the milk, egg, and maple syrup.
3. Pour into a greased muffin pan or use cupcake liners.
4. Bake at 400 degrees F for about 20 minutes. Insert a toothpick to check when it is done.
this recipe makes 12 muffins