About
One day a fussy griddle caused us to put the rest of our plant-based pancake mix into muffin tins and these delicious muffins were the result. Now we make them on purpose and keep it interesting by rotating toppings. Please keep in mind this recipe is made for a small family to share or bring to Sabbath meal or for a large family to make for two meals on Preparation Day. Feel free to scale according to your needs.
Dry Ingredients
- 9 Cups of organic, all-purpose Flour
- 2 Cups of organic Cane Sugar
- 2 Tablespoons of Baking Powder
- 2 Pinches of Himalayan Salt
Wet Ingredients
- 3 Cups of Coconut Milk or other plant-based milk
- 5 Cups of Water with more as needed
- 4 Tablespoons of Vanilla Extract
- 5 Tablespoons of Avocado oil
- 3-4 Bananas, peeled and mashed
Directions
- Preheat oven to 350 F and grease muffin tins with a thin coat of healthy oil (organic coconut or avocado oil preferably)
- Mix mashed bananas into the dry ingredients
- Pour wet ingredients into the dry ingredients and mix well, but don’t over mix
- Pour or ladle mixture into tins
- Cover with any toppings you desire like coconut flakes, cacao chips, dried blueberries, craisins, raisins, etc.
- Place tins into the oven for 24 minutes until muffin sides are golden brown and a toothpick comes out clean
- Enjoy!