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INGREDIENTS
½ cup maple syrup
¼ cup butter, softened (vegan substitution: ¼ cup coconut oil)
1 egg (vegan substitution: 1 tbsp chia seeds + 3 tbsp water – soak for 10 minutes)
2 ripe bananas, mashed
¼ tsp salt
½ tsp vanilla (Try this vanilla bean powder for more natural flavor and nutrients without any alcohol)
1 tsp baking soda in 1/3 cup milk of choice (raw milk, oat milk, almond milk, etc.)
1 ½ cups whole wheat flour (sifting optional)
INSTRUCTIONS
Serving size:
- 12 Muffins
- 8 Mini-Loafs
- 1 Regular Loaf
- Preheat oven to 325 degrees.
- Mix syrup & butter.
- Blend in egg and bananas.
- Add soda mixture.
- Mix in flour, salt, and vanilla.
- Lightly grease loaf pan/mini-loaf pan/muffin tin with butter. You can also use muffin liners (if using a muffin tin) or parchment paper (if making a loaf or mini-loafs).
- Bake at 325 degrees for:
- 25-30 minutes (muffin tin) – check around the 20-minute mark
- 30 minutes (mini-loaf pan) – check around the 25-minute mark
- 50 minutes – 1 hour (regular loaf pan) – check around the 40-minute mark
NOTES:
- Muffins and mini-loafs are great to freeze! Simply allow bread to cool completely before transferring to a freezer-safe storage container or Ziploc bag.
- If not freezing, we recommend placing bread in a storage container on the counter with a napkin or paper towel to extend freshness of bread.