Bowling Bananas & Muffins!

One of my favorite items to pre-make and store in baggies are Muffins. Muffins are an easy breakfast item for our family to have when we are on the run. Having kids in school and a hectic schedule at times, I don’t always have an opportunity to make a full blown breakfast. Yet, I want what we eat to be healthy and not feel guilty about it. Muffins provide this guilt free pleasure for me, and are more versatile than we think. They can be a eaten by themselves, warned in a bowl with milk, adding toppings like dried berries, fresh fruits, nuts and seeds, or made into a breakfast sandwich with some baked tofu and jam. Not to mention the combination of muffins flavors are endless! Today, I want to share with you one of my favorite easy vegan Banana Nut Recipes. They can be made in a large quantity, if you have a large family like me, and stored for daily uses:


Yields: 24

4 – 5 Ripe Bananas (Thoroughly mashed)

2/3 Cup melted Earth Balance Butter

1/2 Cup Almond Milk (or Soy, rice, etc.)

1 1/2 Cup Pure Cain Sugar (or Sweetener of your choice)

2 tsp Vanilla Extract

2 tsp baking soda

2 pinches of salt

1/2 Cup Apple Sauce

1 tsp Apple Cider Vinegar or Lemon Juice

3 Cups all purpose flour ( 1 1/2 Cup Unbleached & 1 1/2 Cup Unbleached Whole wheat)

2 Cup of Walnuts or Pecans (Optional)


Pre-heat oven to 350 degrees. Grease your muffin pans, and set to be side.

In a small bowl, mix together your wet ingredients (Apple Sauce, Almond Milk, Mashed Bananas, Vanilla Extra, melted butter), and set to the side. 

In a bowl, sift together all dry ingredients (flour, baking soda, salt, Cain Sugar). Once all mixed together, combine wet and dry ingredients in a large bowl. You don’t want to over mix, but you don’t want to see dry clumps either. Once you are done mixing, set to the side, and grab your muffin pan and a small ice cream scooper and begin placing mixture in each muffin tin. Fill each tin halfway with banana nut mixture. 

Place muffins into pre-heated 350 degree oven for 20-25 min. At around 18 minutes, stick a toothpick in to see if they are done. If toothpick comes out clean, they are good to go. If not, let them bake the remainder of the 25 min. Ovens vary based on gas, electric and season, so be sure to keep an eye on how they are rising.

The end result is a good healthy, hearty muffin you can enjoy by itself with a glass of Almond Milk, on the way out the door.  Or dress it up in a bowl to make an nice warm Banana Nut Muffin Breakfast bowl, with toppings of your choice. Either way, you will love this easy morning meal.

Banana Nut Breakfast Bowl, warm almond milk poured over, with roasted flaxseeds, cashews, walnuts, almonds, dried cranberries, and a tiny pinch of sea salt! Ummmmmm

Enjoy 😊 


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