Vegan Banana Walnut Muffins That Are Worth Crossing The Border For! Low fat, sugar free

hate throwing food away.  That said, this plant-based  banana walnut muffin recipe is perfect for those times when you discover you have a bunch of bananas in the RV the night before before you have to cross the border to the USA. I created this recipe one beautiful autumn day in southwestern Manitoba, when there wasn’t any internet access.  I had to cross the US border to North Dakota and I found I’d been blessed with too much produce.  These nutritious protein rich muffins are sugar-free, fat-free, plant based, and so moist and delicious that omnivores love them too!  They are a yummy quick breakfast, but they’re also good for snacking on the road. 

Run For The Border Banana Walnut Muffins

Delicious plant based banana walnut muffins that make it easy to use up bananas the day before you need to cross the border

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 large muffins

Course: Breakfast, Dessert, Side Dish, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

• 3-4 bananas mashed
• 1 tsp vanilla extract
• 3 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 2 tbsp coconut oil Or other oil
• 3/4 cup soya milk or other non-dairy milk
• 1 ½  cups unbleached all purpose flour
• 1 tsp cinnamon
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp hemp hearts
• 1/2 cup walnut pieces
• 1 handful raisins optional

Method

 

1. Preheat oven to 375º
2. Grease muffin tins or line with muffin cups
3. Mash bananas
4. Add all liquid ingredients to bananas an stir
5. Add dry ingredients in the order given and stir thoroughly.
6. Add walnuts, hemp hearts and raisins, if using
7. Stir until batter is thick but soft and batter-like
8. Bake for 30-35 minutes or until tops spring back when touched lightly
9. Cool in pan for 10 minutes

Notes

I hate throwing food away.  That said, this plant-based  banana walnut muffin recipe is perfect for those times when you discover you have a bunch of bananas in the RV the night before before you have to cross the border to the USA. 

I created this recipe one beautiful autumn day in southwestern Manitoba, when there wasn’t any internet access.  I had to cross the US border to North Dakota and I found I’d been blessed with too much produce.  These nutritious protein rich muffins are sugar-free, fat-free, plant based, and so moist and delicious that omnivores love them too!  They are a yummy quick breakfast, but they’re also good for snacking on the road. 

Click Here To Discover More Plant Based Recipes For The Road