August 24, 2020

Vegan Banana Breakfast Muffin

Name: Vegan Banana Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 muffins
Ingredients: 3 large bananas (ripe, mashed); 1 heaping tbsp ground flax seed; 3 tbsp water; ½ cup coconut oil (melted); ½ cup grated zucchini; 1 tsp vanilla extract; 1 tbsp almond butter; 1 cup almond milk; 2 cup spelt flour (sub: all-purpose or whole wheat flour); 1 tsp baking soda; 1 tsp ground cinnamon; ⅛ tsp salt

Summer break is officially over and what’s yet to come will be a new and hopefully positively exciting life time. Lots of things are uncertain still, but what’s certain already is that time will be more scarce then ever.

So, I’m prepping already to be soon prepping like a super-duper pro. Here is recipe number 1 of my latest creations:

As usual, the vegan meal prep recipes require little equipment and hardly any exotic ingredients. For the Vegan Banana Breakfast Muffins all you need is (affiliate links)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!

Print Recipe

Vegan Banana Breakfast Muffins

These Vegan Banana Breakfast Muffins are a true delight for an elaborate Sunday morning breakfast or one on the run to an important meeting. Naturally sugar-free, only one bowl required and the freeze perfectly. Brekkie prep for the win!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Breakfast

Cuisine: American, Vegan

Keyword: Muffins

Servings: 12 muffins

Ingredients

3 large bananas ripe, mashed
1 heaping tbsp ground flax seed
3 tbsp water
½ cup coconut oil melted
½ cup grated zucchini
1 tsp vanilla extract
1 tbsp almond butter
1 cup almond milk
2 cup spelt flour sub: all-purpose or whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
⅛ tsp salt

Instructions

Heat oven to 325 degrees F. Add the ground flax seed with water and let sit for 2 minutes.
Mash bananas in a large mixing bowl, add the flax seed mixture (flax egg), zucchini, coconut oil, almond milk, vanilla extract and almond butter. Whisk until combined.
Add the remaining dry ingredients and mix with a wooden spoon or spatula until everything is mixed together and batter is formed being careful not to overmix.
Use a ¼ measuring cup to scoop the batter into a greased 12 cup muffin tin and bake until an inserted toothpick comes out clean or muffins feel firm to the touch, 25-30 minutes. Leave the muffins in the muffin tin for about 5 minutes and then transfer to a wire rack to cool completely.