Before our trip to France over the holidays, I had one mission: leave no food behind! And so, cleaning out the fridge also equated to cleaning out the freezer. And guess what was sitting in the freezer? Yep, you’re right, bananas. They freeze so well: whole, peel and all, perfect for when you want some Sour Cream Banana Bread or something new.
I’m always up for a new banana recipe. There’s just always a supply of overripe bananas begging for a better life. So when I saw an option for banana bread muffins that not only includes maple (seasonal!) but are also vegan, I added it to my running list.
They’re easy, delicious, and whether you’re vegan (or if you just don’t have butter and eggs in the fridge) — they’re a great choice. The muffins are sprinkled with chopped nuts and drizzled with an optional cinnamon maple glaze. If you haven’t tried vegan banana muffins, it’s time! They fool me every time because they’re just so good. Check out some other vegan recipes here: Dietary Alternatives.
Pictured below is without glaze. Picture above is with. Enjoy!