Super Moist Banana Bread/Muffins with a Healthy Twist
Oats, Chia seeds, Flax, Cranberries, and Walnuts added for a healthy twist. Uses only 1/3 cup of sugar! Get your hands on this super moist, super tasty, super easy to make Vegan Banana Bread/Muffins Kids involvement encouraged!
Craving for something sweet? This is the most comforting piece of bread you can have with your favorite hot drink in wintery cold days. I bake this family favorite treat all year around. Most of the time, I bake it around midnight when my kids are asleep. I enjoy sweet aroma of this bread while sipping a cup of coffee or tea. I simply enjoy and indulge myself in this baked goodness even at midnight!
No offense to banana lovers, but to be honest, I don’t enjoy eating banana as a fruit! In fact, it is the last fruit I would pick from a fruit basket! But it is just me, everyone in my family loves banana as a fruit or in food such as banana bread, muffins, or smoothies. I incorporate raw bananas (plantains) in some curries and sandwiches. I love that version, but we’ll get into that discussion a later time.
Though I am not a fan of Bananas, this Banana Bread is something!
Bananas are very rich in potassium, filling, and naturally sweet (sometimes super sweet) but what I like the most about it is that you can eat this fruit even when your hands are not so clean and it doesn’t require washing the fruit itself beforehand! It’s a big deal when you are on the go or when you are constantly dealing with kids
Whenever I bake muffins or banana bread, I try to throw as much healthy & natural ingredient as possible than making it a typical way of just a plain combination of flour and sugar. This recipe went through many trials and perfected finally to my satisfaction. My family rave about it all the time, so do our friends. A must try recipe! It is Vegan and they can’t believe it! Most of all, it is super easy to make. If I can do it, you can do it!
It is super moist, super flavorful, and such a satisfying treat, I call it a pure dessert bite
Baking is the only cooking process where I recommend following precise measurement. Try not to use estimate here
Prep time: 10 Minutes
Bake time: 20-50 minutes depending on Muffins/Bread
Makes12 muffins or 9″ square pan Bread
≈ 1 Cup All-purpose flour or Whole grain spelt flour
≈ 1 Cup Oats (I use quick cooking version)
≈ ½ cup Each Chopped: Walnuts and Dried Cranberries (substitute with pecans/almonds & raisins)
≈ 1/3 Cup Sugar – reduce it to ¼ if you like
≈ 1 tsp Each: Baking soda, Cinnamon, Chia seeds
≈ ½ tsp Each : Salt, Baking powder
≈ 2 tbs Ground Flax Seeds
Optional garnishing: some whole flax and chia seeds, oats, and cranberries
≈ 1/3 cup Oil (I prefer Nutiva Organic Neutral coconut oil, but vegetable or canola oil is also fine)
≈ 2.5 TBS pure maple syrup
≈ 1/3 cup plant based milk
≈ 1 tsp of pure vanilla extract (optional)*
≈ 1.5 cup mashed bananas – about 3 medium ripe –very ripe bananas (Mash it right before you are ready to combine everything)
» 6 TBS Water
*I used ‘natural vanilla flavored almond milk’ to replace both of these ingredients: vanilla essence and plant based milk.
» For the Bread/loaf: Preheat Oven at 350º F.
» Make 2 Flax eggs: Mix 2 TBS of ground flax seed to 6 TBS of water. Keep aside
» Combine all dry ingredients and wet ingredients separate bowls
» Mix dry & wet ingredients together. Do not over mix. Add flax eggs and fold lightly.
» Pour into banking desirable baking pan – loaf/muffins/cake
» Tap lightly, sprinkle some Chia seeds, cranberries, and oats (optional)
» If making only loaf or bread squares, bake at 350F for 40-50 minutes.
» For muffins, bake at 375F for 20-25 minutes for muffins.
I did one of each batches and kept the temperature same (350F) but baked muffin a little longer 25-30 minutes
» Insert a knife or a toothpick to check. Comes out clean = baking is done.
» Let it cool down completely before you Dig in!
1.Mash your bananas just before you are ready to combine wet ingredients. Prepared early can become too runny..
2.Fold/mix lightly to avoid dense texture
3.I do not recommend storing at room temperature even from the first day! I recommend it to store it in refrigerator from the first day to extend its shelf life. Warm it up in the microwave for 8-10 seconds and it is ready to eat!
4.Store leftover or big batch in the freezer for up to 2 months in a freezer safe container
5.Just pop it in the microwave for 20-25 seconds (refrigerated) or 35-40 seconds (frozen) and Enjoy!