Opera Singer in the Kitchen: Mini Vegan Banana Muffins

I am back this month working with Secret Recipe Club. I was assigned Hobbie Lobbie and even though there were so many recipes to chose from I had to choose a breakfast recipe since I had some ripe bananas calling my name.

Trisha lives in Mumbai, India and is a full time baker! I was really excited to see some traditional Indian food which I have bookmarked for later. As I ease into my life as a mother of 2, I am making easier recipes for now.

Mini Vegan Banana Muffins

by Noelle Kelly / adapted from Hobbie Lobbie

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients (24 mini muffins)

3 over ripe bananas, mashed
3/4 cup spelt flour
1/4 cup So Delicious coconut yogurt
1/4 cup pecans, roughly chopped
1/3 cup raw sugar
1/4 cup olive oil
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt, or to taste

Instructions

Preheat the oven to 325 degrees F and grease a mini muffin mold.

Mash the bananas in a bowl and add the oil, yogurt, sugar and vanilla and mix well.

Mix the flour, salt, baking powder and baking soda in a large bowl. Mix well.

Add the mashed banana mix and fold it into the flour till incorporated. Don't beat the batter.

Add the pecans and finishing mixing. Spoon the batter into the muffin mold.

Bake for 20-25 minutes.

Toddler-friendly