My Main Muffins

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I make these muffins often and freeze them by the dozen. I’ll pull 1-2 out of the freezer, microwave them for 25 seconds, slice them in half, and then toast them. I always make sure to have the ingredients in my pantry. They are high in fiber so they help you poop, especially with a cup of coffee! You can also make them gluten-free depending on which flour you choose to include.

It’s always a great idea to buy a bunch of bananas each time you grocery shop. Eat some fresh, use some for these muffins, and freeze a few for “nice”-cream!

Muffins baked in muffin tins
5 from 2 votes

My Main Muffins

This muffin recipe is inspired by Inspired by Esselstyn’s Badass Banana Bread. I typically substitute seasonal ingredients and mix-ins.
Print Recipe
Cook Time:18 minutes


  • 2 Bowls
  • Measuring spoons
  • Mixing spoons
  • Soft spatula
  • Measuring cups
  • Masher
  • Muffin tin (or loaf pan)
  • Parchment cups (or paper)


Dry Ingredients

  • 2 cups whole grain flour I usually use 1 cup each of two different flours, mostly Teff, Oat and Jovial Whole Wheat)
  • 1 t baking powder
  • ½ t baking soda
  • 2 T ground flax seed
  • 1 t cinammon
  • ¼ t nutmeg

Wet Ingredients

  • 3-4 very ripe bananas (peeled and mashed)
  • ½ cup organic pureed pumpkin
  • ¼ cup maple syrup
  • ¼ cup water
  • 1 T vanilla extract
  • 1 tsp apple cider vinegar
  • ½ cup "add-ins" (ex: chopped prunes, nuts or dark chocolate chips)


  • Mise en place:  Always make sure you have ALL your ingredients before you start your cooking.  Measure out all of your ingredients so that everything is ready before you start.Preheat oven to 400 F.  Line muffin tins with parchment cups or line loaf pan with parchment paper.Combine all dry ingredients in a bowl and mix well.Mash bananas in large bowl. Combine all wet ingredients into banks and mix well.Mix dry ingredients into wet ingredients in increments of ½ cup until all ingredients are mixed well together.Fold in add-ins and mix well.Spoon batter into muffin cups or pour batter into lined loaf pan.Bake loaf for 30 minutes, muffins for 15-18 minutes until golden brown on top.
Course: Breakfast
Cuisine: Plant-based, Vegan, Vegetarian
Servings: 12

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