Cinnamon Swirl Banana Bread Muffins
Take your banana bread to the next level with these muffins. Simple ingredients, easy to make and a yummy sweet cinnamon swirl to top it all off!
Ingredients
- 2 very ripe bananas about 1 cup mashed
- 1 teaspoon vanilla extract
- 1 cup plant based milk*
- 1 tablespoon apple cider vinegar
- ⅓ cup brown sugar (packed) sub coconut sugar
- 1¾ cups white whole wheat flour, 260g
- 2 teaspoon baking powder
- ¼ teaspoon salt
Cinnamon Swirl
- ½ ripe banana mashed well
- ½ tablespoon cinnamon
- 1 tablespoon brown sugar sub coconut sugar
- 1 tablespoon plant based milk
Instructions
- Set oven for 375°
- In a medium bowl mash banana very well.
- Add to bowl vanilla extract, plant based milk, apple cider vinegar and brown sugar and whisk till fully combined.
- Then add flour, baking powder and salt to bowl and whisk till just combined.
- Divide muffin batter evenly between paper lined or lightly sprayed cupcake tin, makes 12 muffins.
- In a small bowl mash banana very well and whisk together all remaining Swirl ingredients till smooth
- Divide swirl between the muffins and use a toothpick to swirl it into the top of the muffins
- Bake for 18-20 minutes till toothpick comes out clean. Allow muffins to cool completely prior to removing from pan. Enjoy!
Notes
*I use Silk Almond & Cashew Blend Milk, it has 7g fat in 1 cup serving. If you choose to use a plant based milk that is lower in fat it may change the results of your muffins
STORAGE- Store your muffins in the fridge for up to a week or on the counter in a loosely sealed contained for 3-5 days.