birthday cake anything and chances are, i’m in! once you add banana muffins in the mix, game over, sounds perfect to me! these muffins are pretty dang close to a bakery-style muffin and that’s because i used an egg replacer + whole wheat flour.
the texture resembles cake quite a bit and if you wanted to turn the muffin batter into a cake, go for it! i recommend using an 8 x 8 baking pan or a round pan that’s similar in size. add some frosting to the top and there ya go, the ultimate banana birthday cake!
i just want to go over a couple of flours that won’t work as replacements in this particular recipe- almond flour and coconut flour won’t work. i do have tons of recipes with almond flour and some with coconut flour but with these particular measurements, those flours wouldn’t be good replacements.
to make gluten-free, Bob’s Red Mill 1:1 Baking Flour would probably be the best route to take but i have to make clear, i have not tried this recipe with it!
Vegan Birthday Cake Banana Muffins can honestly be cupcakes too! all you would need is some frosting on top! the texture resembles cake enough that you could go either way.
as far as most of my banana creations go, i typically don’t add more sugar but this time, i wanted something a little more decadent. i used 1/3 cup coconut sugar to make the muffins a bit sweeter! baking with coconut sugar is one of my favorites and i love the color it gives the muffins too!
what ingredients do you need?
- very ripe bananas
- egg replacer (i used bob’s red mill but a flax egg will work)
- coconut sugar
- baking powder
- olive oil
- whole wheat flour
here are some of my other vegan banana recipes that you might enjoy!
Vega Birthday Cake Banana MuffinsCourse: Breakfast, MuffinsDifficulty: Easy
5 medium size VERY ripe bananas mashed
2 tbsp extra virgin olive oil
1 egg replacer (1 tbsp bobs red mill + 2 tbsp water or flax meal mixed with 2 tbsp water)
1 tsp baking powder
1/3 cup coconut sugar
1.5 cups organic whole wheat flour
- 1/4 or 1/3 cup sprinkles
- add all dry ingredients to a bowl and then mix in the wet ones.
- mix well until a thick batter forms and then fold in the sprinkles.
- place a large spoonful (used an ice cream scoop) in parchment paper muffin cups and bake at 350 degrees for 25 minutes.