Vegan Cinnamon Toast Banana Muffins

If there was one recipe I could have anyone try from anything I’ve ever posted… it would be these lil babies because holy sh*t. I keep checking for crack in the ingredients list (haha).
But in all seriousness, if you’re looking to show up anyone at some bake off or win over your in-laws, this is the recipe.

They are incredibly moist, and contain the perfect mixture of banana and cinnamon tastiness. I used bananas that were about to start oozing because of how soft the peel got, and they were completely brown… maybe this is why they tasted like heaven? I found this recipe on Dirty Blonde Vegan, made by the lovely Erin. Also shout out to Erin for one of my new favorite recipes.

Ingredients

Banana Muffins
  • 2/3 cup granulated sugar(choose organic to be sure it’s vegan)
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 2/3 cup mashed ripe banana (approximately 2 small bananas)
  • 1 tsp vanilla extract
  • 1 & 2/3 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
Cinnamon toast topping
  • 1/4 cup granulated sugar
  • 1/2-3/4 tsp ground cinnamon

Instructions

  1. Preheat the oven to 375F.
  2. Line your 12 count, standard size muffin tin, with paper baking cups and spray each cup with non stick spray. Set muffin tin aside.
  3. In a mixing bowl, mash two overripe (brown spots/patches are the softest and sweetest) bananas with a fork.
  4. Add the sugar, applesauce, vegetable oil, and vanilla extract. Use a whisk to combine well. Some clumps from the bananas are expected.
  5. Add the flour, baking soda, salt, and cinnamon (1/2 tsp) and mix to just combine the wet and dry ingredients into a batter. It will be thick, but do not over mix. Stop mixing when you can no longer see dry flour anywhere.
  6. Spoon the batter into the pre-greased muffin cups. The batter should be exactly the right amount to divide evenly between the 12 cups with no extra. (As a rule, muffin cups should be filled about 80% full to allow for rising in the oven.)
  7. In a small bowl, combine 1/4 cup of sugar with 1/2-3/4 tsp of ground cinnamon to make the cinnamon-sugar topping. Mix with a spoon.
  8. Sprinkle the cinnamon-sugar topping over the twelve muffins with the spoon. Divide the topping evenly over each muffin top.
  9. Bake for 17-22 minutes at 375F. Muffins are done when a toothpick inserted into the muffin comes out clean, with no sticky batter on it. Resist the urge to open the oven during the first 15 minutes of baking, this is when the muffins are rising the most!
  10. Cool the muffins in the muffin tin for 5 minutes, then transfer to a cooling rack. Enjoy!

Notes

  • Baking times vary by ovens, so start checking the muffins at 17 minutes, and remove from the oven when a toothpick inserted into the center of a muffin comes out clean (no batter stuck to it).
  • For Gluten-Free: Substitute a gluten-free flour mix (such as Bob’s Red Mill) for the flour.
  • For Oil-Free: Use additional applesauce instead of the vegetable oil. This may result in a denser, but still delicious, muffin.

Tasty Breakfast Bagel

Carbin’ it up, I took a whole wheat bagel, layered it with Kite Hill cream cheese (my favorite alternative cream cheese spread), avocado, and tomato. If you want an extra kick sriracha that b*tch up, and it’s ready for consumption. Super simple and easy recipe for mornings when you’re in a rush.

I have a low key obsession with bagels, if anyone has any favorite vegan cream cheeses they want to suggest, I’d love to try! I’m always looking for better-quality dairy alternatives, some brands just don’t make the cut, looking like cream cheese but tasting like plastic! I like Kite Hill because the ingredients are really simple and not full of factory made additives. Now, get that ass in the kitchen!

Ingredients:

  • 1 bagel of choice, I used an everything bagel
  • 1 serving of vegan cream cheese, I used Kite Hill
  • 1/2 avocado
  • 1/4 tomato
  • sriracha, optional

Instructions:

  1. Toast your bagel, spread the cream cheese, layer with avocado, tomato, and sriracha if you want a kick!

Simple Oatmeal & Fruit Breakfast

I’ve been eating this every morning and not sick of it yet! Oatmeal is full of fiber and tastes great (with some maple syrup), I love it y’all, hopefully you do too. Suuuper simple right here, cooks up quick and served with a side of fruit.

Ingredients:

  • 1 c water or milk of choice
  • 1/2 c oats
  • dash of cinnamon
  • 2 tbsp raisins
  • 1 tbsp maple syrup

Optional to enjoy on the side:

  • strawberries
  • blueberries
  • grapes

Instructions:

  1. Boil water, add oats and cook stirring occasionally until the water has been absorbed, about 5-10 minutes. Add in a dash of cinnamon, raisins, maple syrup, and stir that sh*t up. Fin.