Directions
Banana vegan muffins with hazelnuts are a fast and very light recipe, which you can offer to your children as a healthy breakfast or afternoon snack. There are not many fats, just a drop of extra virgin olive oil and even as sugar we are really at historic lows. Not to mention that we used raw coconut sugar as a sweetener, which does not cause monstrous glycemic peaks in the blood and is rich in vitamins and mineral salts. This does not mean that you can eat it by spoonfuls, but it certainly is not comparable to sugar produced with industrial methods.
As always remember that to make muffins and vegan cakes bananas must be very ripe. So if you do not know how to “recycle” those bananas that are all becoming black, mash them and make a muffin, just add flour only, extra virgin olive oil, little sugar, baking soda and a dash of lemon. And having said that we go to the recipe of vegan muffins with bananas and hazelnuts, which among other things you can also make in a gluten-free version, just use chestnut or buckwheat or cornflour and the muffins will be exquisite in any case.
Ingredients and doses for making vegan muffins with bananas and hazelnuts
10 muffins
- 180 grams of flour
- 2 ripe bananas
- 70 grams of extra virgin olive oil
- a dash of almond milk to give perfume
- the juice of half a lemon
- 4 grams of bicarbonate
- 60 grams of unrefined coconut sugar
- 50 grams of nuts or dried fruit to your liking
- 3 grams of vanilla
How to make vegan muffins with bananas and hazelnuts
Sift the flour into a bowl and add the sugar and vanilla.
Mash the bananas with a fork, then add the extra virgin olive oil, almond milk and mix with a whisk.
Chop the hazelnuts and toss them into the mixture, then stir and add the flour a little at a time. Stir the baking soda in a little bit of lemon juice.
Prepare the muffin mold, putting the cups in the holes. Pour the mixture into the cups, taking care to leave some space. With cooking, they will grow, so fill the molds only for 2/3.
When the oven reaches 180 degrees, bake the muffins and cook them for 15-20 minutes with a static oven. Be careful not to burn them, if you have a ventilated oven cook less or lower.
Plant a toothpick in the muffins and if it comes out dry and clean then they are cooked, otherwise leave them in the oven for another couple of minutes.
Take out of the oven your delicious vegan banana and hazelnut cupcakes and let them cool before devouring them!
What wine goes well with vegan muffins with bananas and hazelnuts?
The dough is soft, the flavor is delicate and tropical, so we can pair a sumptuous sweet wine like a Riesling Trockenbeernauslese or a late harvest Gewurztraminer.
