With this versatile batter we made a batch of Vegan banana bread muffins and donuts! The flavor and texture really resembles a delicious banana bread. They’re not overly sweet, and we think they’re just right. The texture is not too soft and not too firm.
These muffins and donuts seem to get better with each bite… Yep, they’re pretty addicting! Our entire platter of muffins and donuts didn’t make it through the day with just 2 adults and a 4-year-old eating them. Our picky 4-year-old daughter loved the donuts with organic powdered sugar sprinkled on top.
They’re a bit more healthy than most donuts and muffins. We didn’t feel guilty as we bulldozed right through them all!
The batter is quite thick. Don’t worry if you think it’s too thick, they will bake awesomely!
Vegan Banana Bread Muffins and Donuts
- Donut Pan (if making donuts)
- Muffin Pan (if making muffins)
- Muffins Liners (or cooking spray)
- 2 bananas ripe
- 2 tbsp ground flax plus 5 tbsp water (to make flax eggs)
- 1 tbsp vegetable oil
- 1 cup organic brown sugar packed
- 1 tbsp organic sugar
- 1 & 1/2 cups flour all purpose
- 3/4 cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Preheat oven to 425 degrees F.
- Spray donut pan / muffin pan with cooking spray (or use muffin liners in muffin pan)
- Make flax eggs by stirring 2 tbsp ground flax into 5 tbsp water. Let it sit for at least 5 minutes.
- In a large bowl beat the bananas, 1 tbsp vegetable oil, 1 cup brown sugar, 1 tbsp sugar, 1 tsp vanilla, and flax eggs.
- In a separate medium bowl whisk together these dry ingredients: 1 & 1/2 cups flour, 3/4 cups wheat flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp cinnamon.
- Add the dry ingredients to the large bowl, and stir with a wooden spoon until combined well. Try not to over-mix too much. The batter should be pretty thick.
Making donuts or muffins? or both?!
- We made donuts first, and then with the remaining batter we made muffins. The batter was enough for us to make 6 donuts and 8 muffins.
- If making donuts, then spoon the batter into the donut pan, about 2/3 full. Keep in mind the donuts will likely double in size. Cook the donuts for 9 minutes at 425 degrees. After they finish, let them cool in their donut pan for 5 minutes, then dump them into a cooling rack to cool more.
- If making muffins spoon the batter into the muffin pan, about 2/3 of the way full. Top them with a few non-dairy chocolate chips if you like! Cook the muffins at 425 degrees for 11 minutes. Let them cool in their pan for a couple of minutes before taking them out to cool more on a cooling rack.