Banana Carob Almond Coconut Muffins

  • Makes : 10-12 muffins

  • Oven Temperature : 350˚F (175˚C)

  • Baking Time : 30m

The flavors of banana and coconut compliment each other well, and the addition of almonds and carob in these moist muffins complete this union.


  • 2 cups whole spelt or wheat flour (500 ml)
  • 1 tsp baking powder (5 ml)
  • 1/2 tsp each baking soda and fine sea salt (2 ml)
  • 1 tsp cinnamon (5 ml)
  • 1/2 cup canola oil or other natural oil (125 ml)
  • 1/2 cup cane sugar (125 ml)
  • 1 tsp vanilla extract (5 ml)
  • 1 cup vanilla soy milk (250 ml)
  • 1 1/2 cups bananas, mashed (375 ml)
  • 1 tbsp lemon juice, freshly squeezed (15 ml)
  • 1/2 cup almonds, chopped (125 ml)
  • 1/2 cup dried medium-sized coconut flakes (125 ml)
  • 1/2 cup carob chips (125 ml)


Step 1

Prepare a muffin tray by lightly oiling 10 muffin tins. Set aside.

Step 2

In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon.

Step 3

In a separate bowl, combine the oil, sugar, vanilla, soy milk and lemon juice, and whisk together until emulsified. Stir in the bananas.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir together, being careful not to overmix. Fold in the almonds, coconut and carob chips.

Step 5

Scoop spoonfuls of the mixture into prepared muffin tins, filling each tin level. Place the pan in a preheated oven and bake for about 30 minutes. Remove from the oven and allow the muffins to cool for 10-15 minutes in the pan before gently lifting them out of the tins.

Recipe Source: ExtraVeganZa
Reprinted with permission from the author, Laura Matthias.
Photograph © Wanda Embar.

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