Vegan Funfetti Banana Muffins

My sweet tooth has always been strong; it’s also always been quite particular lol. I’ve always loved chocolate, but wasn’t the biggest fan of cakes, even the chocolate ones (unless it was a lava cake or souffle). At birthday parties, I would usually have a couple bites of cake or half a cupcake after I scraped off all of the frosting. UNLESS the party had a funfetti cake or a cake with fresh strawberries, in which case, I ate it all and went back for seconds. In high school, a Susiecakes bakery opened up near by and almost once a week, I’d walk to Susiecakes after cheer practice and pick up a slice of their celebration cake.

Funfetti was really one of the only non-chocolate desserts I enjoyed. I mean, who doesn’t love a funfetti inspired treat?! It’s a year round, nostalgic flavor that I know we all often crave and love to enjoy for celebrations. So when I was trying to think of something quick to whip up for my classmates for my last week of school and had some old bananas that needed to be used, I thought of these muffins.

And man…I honestly, don’t think I’ve had a request for a recipe more than these muffins so I’d say they’re pretty darn delish. They’re simple and easy to make and will easily bring you back to your childhood, but without the sugar crash. I originally made this recipe with eggs and melted ghee, which I still sometimes do, but I have a few vegan friends I wanted to share this with, so feel free to use the substitutions that suit your diet and lifestyle best. If you don’t have psyllium husk powder, feel free to use flax eggs or regular eggs. I hope you all enjoy this recipe as much as my friends and I have and tag me on instagram @lovealwaysnat if you make these!

Love Always,

Nat

Vegan Funfetti Banana Muffins

I N G R E D I E N T S

D R Y

  • 1 1/2 cups (135g) oat flour

  • 1/2 cup (50g) almond flour

  • 1 tsp baking powder

  • 3/4 tsp baking soda

  • 1/2 tsp sea salt

  • 1/4 cup + 2 tbsp sprinkles

W E T

  • 2 bananas mashed (or about 1 cup)

  • 1/2 cup golden monkfruit sweetener

  • 1/3 cup vegan butter, cultured grass-fed butter, or ghee melted, then cooled

  • 1 tsp psyllium husk powder + 1/3 cup water (or 2 eggs)

  • 2 tsp vanilla extract

  • 1/2 tsp almond extract

D I R E C T I O N S

  1. Preheat the oven to 350° and make your psyllium egg by mixing 1 tsp of psyllium husk powder with 1/3 cup water.

  2. In a large mixing bowl, mash the bananas thoroughly. Then add your sweetener, cooled vegan butter, psyllium egg, and vanilla and almond extracts. Mix together thoroughly

  3. In the same bowl, add all of your dry ingredients and mix until just combined. Fold in 1/4 cup sprinkles

  4. Scoop the batter into a greased muffin pan and top with the remaining sprinkles.

  5. Bake for 15-17 minutes or until a toothpick inserted in the center comes out with just a few crumbs.