Wake yourself up with the amazing taste of Vegan Tropical Muffins. These plant-based muffins are sure to be a hit with vegans and non-vegans alike.
As I have mentioned recently I am obsessed with muffins. Since switching to a plant-based vegan diet, they have become my go-to sweet. But made with whole foods, muffins are actually healthy for you.
While these muffins were baking, the house smelled amazing. Even my husband who is not a fan of muffins thought that I was making a cake. This recipe is sure to go on high rotation around our house.
Why I Love These Vegan Tropical Fruit Muffins
These muffins are:
- 100% plant-based
- Fulfilling of 6 Daily Dozen Servings
Tropical Muffins Recipe Ingredients
The ingredients that you will need for these tropical banana muffins are listed below. This easy recipe is divided up into three parts; the dry ingredients, the wet base, and the mix-ins.
- flax seed
- old-fashioned rolled oats
- quick oats
- oat flour
- baking powder
- apple sauce
- vanilla extract
- plant-based milk
- date paste
- tropical dried fruit
How to Make a Gluten-Free Tropical Muffin
- Combine all of the dry ingredients in one bowl.
- Stir the wet ingredients together in another bowl.
- Mix the dry bowl into the wet bowl.
- Fold in the trail mix.
- Divide batter into 16 lined muffin cups.
- Bake in a 350-degree oven.
The Dry Ingredients
This recipe asks for 3 spices; cinnamon, nutmeg, and ginger. These baking spices really add flavor and dimension to this recipe.
Make the Wet Base
The main wet ingredients in this recipe are banana and date paste. It is important for you to use ripe bananas for this recipe.
I purchase organic bananas and let them sit out on the counter until the peels are really thin and black. Bananas that are not ripe enough will change the consistency of these muffins and they will not be as sweet.
Add Trail Mix
Normally I do not use oil in my cooking, but the tropical trail mix that you use in this recipe might have some oil in it.
If your trail mix comes with big chunks, break them up. I was able to break the banana chips and coconut into smaller pieces before stirring into the muffin batter.
Tips for Making Banana Mango Muffins
I try to keep processed foods out of our diet by processing food myself.
Grind your Own Oat Flour
Create oat flour by using rolled oats, which are also known as old-fashioned oats. We buy them in bulk. Just put oats in a food processor and grind until they are flour consistency.
Sweetening this Recipe
Dates are the sweetener of choice for this recipe. They are the perfect tropical sweetener. You can make your own paste by combining Medjool dates in the blender with hot water.
Since date paste is thick, I do not recommend any substitutes. You cannot taste the dates when baked.
Do these Vegan Tropical Muffins need to be stored in the refrigerator?
Yes, you do need to store these muffins in the refrigerator. They do well in the freezer. I will microwave for about 20-30 seconds to quickly defrost one.
OK, I will be honest. They are so good that I have trouble eating just one at a time!
- 1½ cup rolled oats
- 1 cup quick oats
- ½ cup oat flour (I grind rolled oats)
- 1 Tbsp baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 4 ripe bananas
- 1 flax egg
- ½ cup date paste
- 2 Tbsp unsweetened apple sauce
- 1 teaspoon vanilla
- ¼ cup plant milk
- ½-1 cup tropical trail mix
- Preheat the oven to 350° Fahrenheit.
- Mix the ground flaxseed with the water in a small dish to create a flax egg. Let it sit for a few minutes to thicken.
- Line 16 muffin tin cups with paper or silicone liners.
- Mix the dry ingredients together in a small bowl and set aside.
- In a larger bowl, mash the ripe banana.
- The flax egg, apple sauce, vanilla, milk, and date paste to the banana and mix.
- Stir in the dry ingredients into the wet banana mixture.
- Fold in the tropical trail mix.
- Place approximately ¼ a cup of the batter in each muffin holder.
- Bake the muffins for 30-35 minutes.
- Let the muffins cool completely so that they will cleanly separate from the liners.
- Store any leftover muffins in an airtight container in the refrigerator.
Amount Per Serving: Calories: 131Total Fat: 3g