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.

Vegan Ultra Chewy & Delicious Brownies

Who else is balancing the stress of a pandemic with a healthy amount of unhealthy treats? Shout out to sweets for always making me feel better and helping me escape boredom… this recipe especially. It’s so f*cking good, and probably the best brownie recipe I’ve tried up to this point. These babies have a nice and firm, almost-crunchy outside, with a soft gooey middle that pairs fantastically with a fat scoop of ice cream. Hello, comfort food. The recipe is borrowed from My Darling Vegan, made by the lovely Sarah.

The beautiful brownie mix, just before getting put in the pan and then in the oven.

Ingredients:

  • 2 tbsp ground flaxseed
  • 6 tbsp warm water
  • 1/2 cup vegan butter
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 3/4 cup cocoa powder
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions:

  1. Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper, letting excess paper hang over the edges. Spray parchment paper with cooking oil. Or lightly oil your 8×8 baking pan.
  2. Prepare the flax eggs by mixing the flax and water, and setting aside.
  3. Fill a pot with a couple inches of water and bring to a boil. In a medium heat-safe bowl combine vegan butter, sugars, cocoa powder, and salt. Place on top of the pot – the bottom of the bowl should not touch the water – and remove from heat. You can also use a double boiler. Stir butter/sugar mixture occasionally until the butter has melted completely. Meanwhile, mix together flour and baking soda and set aside.
  4. Stir in vanilla extract and flax “eggs” to the butter/sugar mixture. Add the flour and baking soda and stir vigorously until well combined; the batter will be very thick. Once well combined, transfer into the prepared pan. Bake for 20-25 minutes, until mostly set. They should be slightly underdone.
  5. Remove brownies from the oven and let cool for at least 30 minutes before slicing.
Hi my beautiful babies, don’t they look f*cking fire?!