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. Oh yes – a definite perk-me-up!
Banana Coffee Muffins
Ingredients:
- 3 over-ripe bananas
- 1/4 cup applesauce
- 1/2 cup Splenda, or your favorite sweetener
- 1/2 cup Splenda Brown Sugar Blend, or your favorite brown sugar substitute
- 2 Tablespoons Instant Pecan Flavored Coffee, or your favorite flavored coffee
- 1/4 cup vanilla soy milk
- 2 teaspoons cinnamon
- 1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Flour, or your favorite gluten-free flower mix
- 2 teaspoon baking powder
- 1 teaspooon baking soda
Preparation:
- Preheat oven to 350 degrees.
- Blend bananas and applesauce together then add sugars and blend.
- In small cup pour milk and instant coffee and stir until mostly dissolved then add to blender and mix.
- Add cinnamon and flour with baking powder and soda and blend until fully combined.
- Spray muffin tins with non-stick spray then pour batter into tins 3/4 full.
- Bake 15 minutes then pop out and spray tins again and pour rest of batter and bake.
- Enjoy warm or cold – they are awesome either way.