I had a craving for a semi-healthy but super indulgent breakfast. Comfort food at its best. And then this happened…
I started with a recipe from Minimalist Baker, then made a few modifications to reduce refined sugar and increase nutritional content a wee bit. I did without the crumb topping in the original version, partially for health but mostly in the name of laziness. No regrets, friends. If you like things on the sweet side, increase to 1/2 cup of honey.
Minimalist Baker: Vegan Banana Crumb Muffins
Below is the updated list of ingredients with my changes, and mine only came out to 8 muffins. Follow the instructions listed on the original recipe. Prepare for bliss.
2 flax eggs (2 Tbsp flaxseed + 5 Tbsp water)
4 medium ripe bananas
1/3 cup honey/ maple syrup
1/4 cup raw coconut oil, melted
1 tsp vanilla extract
2 tsp baking soda
1/2 tsp sea salt
3/4 cup unbleached all purpose flour/ white spelt flour
3/4 cup whole grain spelt flour
1/2 cup rolled oats
1/4 cup pecans (this change is mainly because I’m not a fan of walnuts, feel free to stick to the original)
1/2 cup dark chocolate chips