If you enjoyed the past few weeks’ popovers and biscuits, then you’ll enjoy this weeks baked goodies.  This recipe is also vegan, but very yummy.  And it’s an all-time classic.  The banana nut muffin.


  • 2 cups flour (1 cup white and 1 cup wheat)
  • 1 cup of unsweetened almond milk
  • Neat Egg Mix: 4 Tbsp water and 2 Tbsp of egg mix
  • 4 Tbsp coconut oil
  • 4 Tbsp of sugar (2 Tbsp white, 2 Tbsp brown)
  • 1 tsp salt
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/3 cup chopped walnuts
  • 1 1/2 cups mashed bananas (3 medium sized bananas)


  • Muffin tins
  • Cupcake/muffin papers
  • 3 large bowls
  • Mixing spatula
  • Toothpicks


  1. First, preheat the oven to 375 degrees F.  While the oven heats up, line the muffin tins with the cupcake/muffin papers.
  2. Mix the flour, sugar, cinnamon, baking soda, baking powder, and salt together in a large bowl.
  3. In a separate bowl, mash the bananas.  Then add the almond milk, coconut oil, and vanilla.
  4. Then mix the water and Neat Egg Mix together in a separate bowl.  Once mixed, add it to the bowl with the wet ingredients.
  5. Add the dry and wet ingredients together in one bowl.  Add the chopped walnuts and mix carefully until batter is moistened.  Do NOT over-mix.  The batter should be lumpy when mixing is finished.
  6. Fill muffin tins about half to three quarters full with batter.
  7. Bake in preheated oven.  Check the muffins at 12 minutes with a toothpick.  Continue checking until the toothpick comes out of the muffin clean.
  8. Let cool and enjoy! 🙂

Your muffins should look uniform in texture.  In otherwords, an even cooking throughout the muffin.  The surface should appear lightly browned with a rounded top, not peaked.  Muffins should break evenly without crumbling.  Lastly, the taste should be sweet and delicious!  You can eat these muffins for breakfast or as a small snack before your next workout.


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