Discover the joy of plant-based baking with our delightful mini banana muffins. Perfect for a back to school snack, these dairy-free treats are a sweet surprise everyone will love.
Prepare the chia eggs by combining the chia seeds, lemon juice, and plant milk in a cup, then set aside to allow it to thicken.
Mash the bananas with a fork or potato masher until smooth.
Mix. In a large bowl, mix the coconut oil and coconut palm sugar, add the thickened chia mixture, followed by sieving in the flour, cinnamon, baking powder, baking soda, and salt. Ensure all ingredients are well combined but be cautious not to overmix.
Grease a mini muffin tin lightly with coconut oil, then distribute the batter into the prepared muffin tins, filling each up to ¾ full.
Bake your muffins on the middle rack for 15-17 minutes, or until they have achieved a lovely golden brown hue and a toothpick inserted into the center emerges clean.
Cool the muffins by gently lifting them out of the tin with the assistance of a knife and transferring them to a wire rack. Remember, it's essential to let them cool entirely before enjoying.
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Notes
To make this recipe soy-free, consider using oat milk or almond milk in place of soy milk when preparing the vegan buttermilk and chia seed mixture.