Vegan Banana Nut Muffins for Two
These jumbo vegan muffins belong in a coffee shop bakery case — instead, I’m bringing them to your home. They're wholesome, bursting with banana flavor, and perfectly sweet and moist!
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 1/2 cup whole-wheat pastry flour
- 1/2 tsp baking soda
- 1 pinch salt
- 1 very ripe banana
- 3 Tbsp brown sugar
- 1 Tbsp vegan butter ((melted // heaping Tbsp is best))
- 1 small flax egg
- 1/2 tsp vanilla extract
- 4 Tbsp whole walnuts for topping
Steps
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Preheat oven to 375 degrees F and lightly butter two small ramekins with non-dairy butter (adjust number of ramekins if altering batch size). Prepare flax egg and set aside.
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In a large bowl, mash the banana, leaving some texture.
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Add brown sugar, baking soda, salt and whisk for one minute.
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Stir in flax egg, vanilla, melted butter and stir.
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Add flour and stir with a spoon or spatula until just combined.
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Divide batter evenly into the ramekins - about 1/2 to 3/4 full - and generously top with walnuts.
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Bake for 25-30 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from ramekins and serve warm. Additional butter isn’t necessary - these are very moist and quite perfect as is.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| whole-wheat pastry flour | 0.5 cup | - | - |
| baking soda | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| pinch salt | 1 | - | - |
| very ripe banana | 1 | - | - |
| brown sugar | 3 tbsp | - | - |
| vegan butter | 1 tbsp | - | - |
| flax egg | 1 small | - | - |
| vanilla extract | 0.5 tsp | - | - |
| whole walnuts for topping | 4 tbsp | - | - |
*Estimated market prices, may vary by region
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