One of my most favorite things in the world is banana bread. A yummy, banana-y, moist bread. One with lots of banana flavor. I love to buy bananas and let them go bad just so I can make more bread – not good for the waistline, but oh man so good! This time I decided to change it up and add coffee to the muffins. Coffee you say? Yep – instant pecan flavored coffee. I love this coffee, it is my morning at-work coffee. We have a Keurig (and I hate it) but I use it for the hot water and my instant goodness. So back to the banana bread – here is my vegan and gluten-free Banana Coffee Muffins.
A pick-me up you say? Why not have that morning Joe in your muffins? Or with your muffins? Any way you want it you can have it! These are easy and quick which is exactly what you are wanting when it comes to muffins – which are better than bread because bread takes so long! And when cooking vegan bread I never seem to be able to get the middle just right; it is usually really squishy inside. Not terrible but not easy to cut. And when you are trying to slice bread so everyone can have even pieces not being able to cut something well is a problem. In comes muffins. All equally sized portions. Yum.
I have come to love making dough’s in my blender! Blend up the bananas in the blender with the applesauce. Pour in sugars and blend again. In small cup pour milk and coffee and mix until mostly combined. Add the coffee and mix then add in the cinnamon, baking powder and soda and the flour. Blend and stop and scrape the sides then blend again. Spray the muffin tins with non-stick spray and pour in the batter about 3/4 full. Bake for 15 minutes. Pop them out and pour the rest of the batter and bake. Enjoy!
1/4 C Applesauce
1/2 C Splenda
1/2 C Splenda Brown Sugar Blend
2 Tbsp Instant Pecan Flavored Coffee
1/4 C Silk Light Vanilla Soy Milk
2 Tsp Cinnamon
1 1/2 C Bob’s Red Mill All-Purpose Gluten-Free Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
1. Turn oven to 350 degrees.
2. Blend bananas and applesauce together then add sugars and blend.
3. In small cup pour milk and instant coffee and stir until mostly dissolved then add to blender and mix.
4. Add cinnamon and flour with baking powder and soda and blend until fully combined.
5. Spray muffin tins with non-stick spray then pour batter into tins 3/4 full.
6. Bake 15 minutes then pop out and spray tins again and pour rest of batter and bake.
7. Enjoy warm or cold – they are awesome.
5 thoughts on “Banana Coffee Muffins”
These sound so good – I love the flavor combination!
Thanks – they were great! And one of the many muffins I want to keep remaking!
Me too, I am a huge fan of banana bread and even breakfast muffins, and over ripe bananas are a great egg replacer. Darn, these muffins look absolutely yum, they look travel-friendly, too, where I hate to face crumbly ones during my flights. I love them warm and cold, too! Mmmm! ❤
These muffins would be perfect for traveling! They were super flavorful, not too sugary which is something we always fall back on when stuck in a car or on a plance. Man – now I want to plan a trip!
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