Fluffy, fruity, not too sweet, these Vegan Strawberry Banana Muffins are perfect for grab-and-go breakfasts and snacks. They are mostly sweetened with the natural sweetness from bananas and made with oat flour and almond flour.
Preparation: Preheat the oven to 175 °C (350 °F). Line a 6 cup muffin tin with liners or grease it with some coconut oil/baking spray.
Mash bananas: Add bananas to a big bowl. Use a fork or a whisk to mash the banana, as smooth as possible.
Mix in the wet ingredients: Add nut butter, coconut sugar, and vanilla to the mashed bananas. Mix all together evenly.
Stir in the dry ingredients: Add the oat flour, almond flour, baking powder, baking soda, and salt to the banana mixture. Stir to incorporate all ingredients together. Make sure to not over mix.
Add stir-in: Gently stir in the chopped strawberries and desiccated coconut.
Bake: Divide the batter into the prepared muffin tin. Bake them in the preheated oven for 20–25 minutes until a toothpick inserted in comes out clean.
Cool: Transfer the muffin tin onto a wire rack to cool down for at least 20 minutes. Then use a fork or offset spatula to help remove the muffins from the tin. Let them cool down completely before biting in.
Notes
*Nut butter: I often use peanut butter because it’s the easiest and cheapest option. You can also use almond butter or cashew butter for a slightly different flavour. (See How to Make Nut Butter)
**Strawberries: I’d recommend using fresh strawberries if possible because the frozen ones typically release quite a lot of juice in baking.
Storage: Let these muffins cool down, then store them in containers or food-bags in the fridge for 3 days or 2 weeks in the freezer.