Lenten Banana Muffins
10 servings
40 minutes
Vegan banana muffins are a light and fragrant treat from American cuisine, perfect for those following a plant-based diet. The recipe is based on ripe bananas that provide natural sweetness and a tender texture to the baked goods. Honey adds depth of flavor, while vegetable oil keeps the batter soft. Thanks to a special mixing method, the muffins turn out airy and porous. They are topped with banana slices that caramelize in the oven, creating an appetizing layer on top. These muffins are an excellent option for breakfast or a snack, especially on fasting days when you crave something tasty and healthy.
1
Preheat the oven to 185 °C and line the muffin tin with paper liners.
2
Cut the bananas into large pieces, set aside 12 slices for decoration.
- Bananas: 4 pieces
3
Mix all dry ingredients separately and whisk well.
4
In a bowl, mash the chopped bananas well. Add honey and butter, and whisk together. Stir in the flour mixture gently. The batter should remain slightly lumpy — this will ensure the muffins are fluffy.
- Bananas: 4 pieces
- Honey: 120 g
- Vegetable oil: 50 ml
- Wheat flour: 220 g
- Baking powder: 10 g
- Salt: 2 g
5
Distribute the dough into molds. Place a slice of banana on top. Bake for 20 minutes.
- Bananas: 4 pieces
6
Let the baked muffins cool a bit and remove them from the mold.