These muffins are technically vegan, but no one needs to know that unless you want them to.
I don’t know about you, but my first experiences with homemade vegan baked goods were disappointing, to say the least. But I kept at it and found some really amazing vegan recipes to keep in my back pocket. These super soft vegan muffins are made with simple, straightforward ingredients (no “flax-egg” needed!) and are packed with sweet banana flavor and warm cinnamon spice. The recipe comes together really quickly and makes for the perfect back-to school snack or on-the-go breakfast!
The batter is a mixture of white and whole wheat flours, creamy non-dairy coconut milk, mashed bananas and toasted hazelnuts. No one will ever know they are made with 100% vegan ingredients! Swap out the toasted hazelnuts for vegan chocolate chips if you’ve got a sweet tooth and looking for something a little more indulgent.
Looking for an easy vegan muffin recipe that offers all of the deliciousness of a regular muffin but without the dairy? These banana hazelnut muffins are the answer to your breakfast and snack prayers:
