Whoooooo needs more banana muffins!?
… don’t answer that.
I figured if there were a trillion other recipes for “best banana muffins” out there, why couldn’t I have one too? (am I being sassy?)
Besides, if you are anything like me, you seriously can’t have enough muffin recipes. Each one I come across still excites me and makes it onto the “to make!” list. Muffins are just that special. Especially those of the banana variety.
My thing with muffins is I actually like them to be as simple as possible. I like them to have only one, maybe two, prominent flavor profiles – so that I can then top them with all the nut butters or add them to overfilling yogurt bowls with all the toppings. Too many flavors in one little muffin don’t allow me to have my topping satisfaction. My taste buds don’t know where to go.
So that’s what these banana muffins let me do. They are bursting with sweet banana flavor while remaining the perfect vessel for slatherings of peanut butter and dunks of greek yogurt. The recipe can act as a base for any additions you’d like – chocolate chips, blueberries, cranberries, nuts. Go crazy! I tend to go for a trio of plain, chocolate and fresh cranberry to get all my cravings in.
Here’s the story. I first made these babies when working at a vegan restaurant here in Toronto. They had what I thought were the worlds’ best banana muffins, so I snook a peak at the ingredient list and was shocked. It was so short! “How can you make banana muffins without any sort of milk, egg substitute, or sugar?” thought my naive little baker self.
Well I proved myself wrong when I got to experimenting. These may be the most simple, minimalist banana muffins to date (pun totally intended). Not only are they vegan and refined sugar free, they are made without any milk or egg substitute at all (no flax, no chia, no egg replacer). The sweetness comes straight from the banana and date puree. Now if you saw my recipe from last week, you will have already been introduced to date puree. Not only does it provide all the sweetness you need, plus some added caramel undertones, it is also what helps give these muffins their extra smooth, moist (but not too moist), texture.
So when you’ve made these banana muffins and have some date puree left over, go on over and make those caramel chocolate bars. Then I highly suggest making yourself some of these coconuty cups, and definitely use up whats left for this epic pie. Oh and don’t forget these salty little treasures.
But breakfast first, remember!!
Add this totally simple, sweet and nutritious banana muffins to the line up. I promise you they bring something unique to the table. Or car, or bed, or picnic…The Best Banana Muffins: Vegan and Sugar Free and as simple as can be! Click To Tweet
Favorite kind of muffin?
Do you prefer a lot of flavors in a muffin? Or something plain so you can add all the toppings?
Popping in here for a real old-school What I Ate Wednesday (er, Monday…