VEGAN BUTTERMILK ▢ 1 cup Almond Milk ▢ 1 tbsp Apple Cider Vinegar ▢ ⅓ cup Maple Syrup MUFFIN BATTER ▢ ⅓ cup Coconut Oil ▢ 1 small Banana ▢ 1 tsp Vanilla ▢ 2 cups Spelt Flour ▢ 1 tsp Baking Soda ▢ 2 tsp Baking Powder ▢ 1 tbsp Flaxseed Meal ▢ 1 cup Strawberries
In a medium-size bowl, prepare the vegan buttermilk. Whisk plant-based milk with apple cider vinegar and maple syrup. Set aside.
Mix Coconut Oil and Banana
In another small mixing bowl, combine melted coconut oil and mashed banana.
In a large mixing bowl, whisk together the flour of your choice (I used white spelt flour), baking soda, and baking powder.
Add Bananas to Flour
Stir in the banana oil mixture, vanilla, and buttermilk. Stir until it forms a consistent muffin batter, and no lumps left.
Stir in the flaxseed meal and set aside for 10 minutes. Stir in diced strawberries.
Transfer the batter into the muffin batter evenly into a 12 muffin hole pan.
Bake 25-35 minutes in an oven preheated to 350°F (180°C).
Prep Time: 10 minutes Cook Time: 12 minutes Makes: 12 Muffins Calories: 170 kcal per Muffins
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