Craving a banana muffin but want one all to yourself? Well, I’ve got you covered with this recipe for a single-serving banana muffin that’s vegan, gluten-free, and refined sugar-free. It’s just one, so you won’t have to worry about overindulging or sharing with anyone else. This muffin is delicious, perfectly soft and fluffy inside and it’s all for you!
I’ve finally mastered how to get a muffin that’s perfectly crispy on top and moist inside. The muffin top has always been my favorite part of the muffin by far, so I was super excited when this one turned out just the way I wanted it. The secret? Just the perfect amount of simple ingredients and replacing the oil with something else. Can you guess what it is?
Almond butter! I added 1 tbsp of almond butter instead of using coconut oil for this banana muffin, which ended up being the best decision ever. It made it so rich and full of flavor. Plus, it’s still perfectly fluffy on the inside despite being gluten-free. I used my favorite sea salt almond butter from Nutty Buddy Nut Butters which really did the trick, but any nut butter will do. Next time, I’m might even try peanut butter!
I love having a muffin for breakfast or as a mid-afternoon sweet snack. Vegan-friendly baked goods are hard to come by in Hong Kong, so I usually make them at home to carry around with me. This single-serving banana muffin is not only vegan, but also gluten-free, refined sugar-free, and oil-free too. So it’s much healthier than any I could find while out!
My obsession with vegan muffins started on my recent trip to London. We always stay at the same hotel which is conveniently close to the Whole Foods in Kensington. It’s the biggest Whole Foods in London and they have this huge bakery section which has a bunch of vegan-friendly bread, cupcakes, and other baked goods. Our first day there, I got their vegan banana muffin and blueberry banana muffin. I was so obsessed with the banana muffin that I went back literally every day to get one (or maybe two)!
I may not be on vacation anymore, but it doesn’t mean I can’t indulge in a muffin every now and then. So I decided I’d make myself one yesterday to have as an after-lunch treat. I always crave sweet foods after eating savory foods and I’d just had a big mixed salad box. So, I whipped up this banana muffin and I have to say it really made my day! All you need are 8 simple ingredients and in under 30 minutes, you’ll have a super yummy vegan banana muffin.
- 3 tbsp gluten-free all-purpose flour
- 1/2 medium ripe banana, mashed
- 2 tbsp coconut sugar
- 1/4 tsp baking powder
- pinch of baking soda
- 1 tbsp almond butter
- 1/4 tsp vanilla extract
- pinch of salt
- Preheat oven to 175 degrees Celsius.
- Add GF all-purpose flour, coconut sugar, baking powder, baking soda, and salt to a small bowl.
- Mix until well combined.
- Add in mashed banana, almond butter, and vanilla extract.
- Mix together until completely combined and smooth.
- Pour into a muffin pan lined with a muffin liner.
- Bake for 15-18 minutes, or until top is golden brown and a toothpick inserted into the middle comes out clean.
- Let cool for 5-10 minutes.