If I didn’t have a baking blog, I would probably make the same banana recipe over and over again. (Banana Brownies (Vegan)). But because I no longer bake just for myself, I thought, well maybe I should dedicate these speckled bananas to a new recipe. And maybe some of my followers would appreciate some healthier options.
The actual muffins in this recipe have no refined flour, no refined sugar, no butter, and no eggs. They’re vegan! They lose their vegan badge if you decide to make the frosting. Either direction you choose, you’ll just be happy you made them. In the frosting’s defense, it’s lighter than most, because it calls for greek yogurt instead of butter or heavy cream.
When reading the recipe and the ingredients, I thought, hmmm. Well, I can get on board with all of these unrefined ingredients, but will they actually taste good?! I consulted my husband, Fabien. I showed him the picture of the final muffin and I asked him if he’d eat them if I didn’t like them. He gave me the go-ahead! (I think because the original recipe called them cupcakes, which I think is a bit of stretch here). Unfortunately, he didn’t get a chance to eat them, because I beat him to it. Luckily, I halved the recipe but still, I ate them all. They’re INCREDIBLE. I was not expecting them to be as good as they are. I think you’ll love them too.
Sweet, moist, and a real dessert muffin! Whole wheat flour, ripe bananas, and maple syrup work miracles to create these muffins. Not only are they edible, they’re absolutely delicious. So whether you leave them as unfrosted vegan muffins for breakfast, or you want to provide a healthy dessert muffin/cupcake, this is the recipe.
A Bee Bakes 
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