Now if you’re wondering how something vegan and sugar free actually tastes good, you’ll just have to try the recipe! The original recipe is also gluten free so it can easily be made GF as well ( see notes in recipe) I often find the GF all-purpose flour to be a bit “funny” tasting, you can decide for yourself.
The original recipe suggests making a loaf of bread with the recipe but I love the portion control of a muffin/cupcake. Plus I didn’t have a loaf pan until last weekend anyway.
2 cups whole wheat pasty flour or all purpose flour (or 1 cup of each) * GF variation: Bob’s Red Mill all purpose gluten-free flour
2 tsp baking powder
2 tsp baking soda
* for GF variation only 1 tsp xanthum gum
1 tsp salt (optional)
1 tsp ground cinnamon
1/2 cup canola oil or coconut oil
2/3 cup agave nectar
2/3 cup rice milk
1 tsp vanilla
6 medium bananas, peeled and mashed
Preheat oven to 350 degrees and grease loaf pan lightly with oil or use cupcake papers in a muffin tin
Whisk together the flour, baking powder, baking soda salt and cinnamon (and xanthum gum if GF)
Add the oil, agave nectar, rice milk and vanilla. Stir until batter is smooth. Gently fold in the mashed bananas until smooth.
Pour batter into prepared pans and bake for 20-35 min. The muffins may be done at 20 min, the bread will take up to 35 min.
Allow to cool before removing from pans.