You are such a childhood classic. I remember getting excited every time my mom would bake a batch of muffins when I was growing up. She would usually make them on leisurely weekend mornings, or as an occasional mid-week treat to enjoy before school.
For one reason or another, muffins found their way out of my life when I went off to college. I never found myself craving them, faring for dining hall cereal, omelets, and oatmeal instead. This was probably for the best, since your average muffin tends to lack in the nutritional department. It wasn’t until I discovered Alexis of Hummusapien’s recipe for vegan chocolate banana muffins that they started making an appearance again.
If you’re familiar with the blog, then you know this recipe of Alexis’ is one of my favorites. I’ve made it upwards of four times and almost have the instructions and ingredients memorized. They taste sinful and decadent, yet are completely free of refined sugar and flour. And they’re vegan. WIN.
The other week I was hit with a wave of inspiration in the form of two overripe bananas and a recipe from my BFF Dani. Dani shared a recipe for blueberry maca muffins on her Instagram, and I knew I had to make something similar. I took a hard look at both Dani and Alexis’ recipes, creating one of my own that meshes the two together.
Enter, these Berry Banana Bread muffins.
These are so incredibly delicious. I probably ate a whole muffin’s-worth in batter alone because it was that tasty. The minute I popped them into the oven, my apartment filled with the sweet aroma of banana bread. I wish I could put the smell in a candle to sell to everyone, but since that’s impossible, I decided to share the recipe so you can experience it for yourself instead.
These muffins are made with wholesome, good-for-you ingredients, deeming them breakfast and snack approved. Enjoy one with some nut butter and hardboiled eggs for a portable morning meal, or alone as a sweet afternoon snack or a side to your lunch. They’re vegan, and can easily be made gluten free by using certified gluten-free oats or oat flour, so everyone can take part in the muffin fun.
I hope you enjoy these as much as I do!
- 2 overripe bananas
- 2 tbsp melted coconut oil
- 8 large mejool dates
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 cup almond meal
- 2 tbsp maca powder (optional)
- 1 cup oat flour* (or 1 cup oats ground into flour)
- 2 tbsp ground flaxseed
- 3/4 tsp baking soda
- 1 cup fresh berries
- Preheat oven to 350* F and line a muffin tin with liners
- Combine bananas, dates, coconut oil, vanilla, and cinnamon in a high speed blender or food processor (I used my Vitamix). Blend until smooth.
- Add in almond meal, oat flour, ground flaxseed and baking soda. Blend until smooth. This might take some stirring as well - the batter will be very thick.
- Transfer batter into a mixing bowl. Fold in berries and combine.
- Fill the muffin tin with batter. It will yield about 9 full-sized muffins.
- Place in the oven and let bake for 25 minutes.
*use certified gluten-free oats to make recipe gluten-free