Banana cream muffins
This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 5.1oz
Ingredients
Muffin batter
- 2 cups Banana, fresh, peeled, sliced
- 2/3 cup Sugar, brown
- 3 tablespoons Non-dairy butter, melted
- 1 teaspoon Vanilla extract
- 1 1/2 cups Flour, all-purpose
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon, ground
- 1/4 teaspoon Nutmeg, ground
- ~1/8 teaspoon Salt, Kosher
Custard
- 1/4 cup Sugar, white, granulated
- 1/4 cup Cornstarch
- 1 1/3 cup Non-dairy milk, soy, unsweetened
- 4 teaspoons Non-dairy butter, unsalted
- 1 3/4 teaspoons Vanilla extract
- ~1/8 teaspoon Cinnamon, ground
- ~1/8 teaspoon Turmeric, ground
- ~1/8 teaspoon Nutmeg, ground
Cookie crumble
- 2 cups Flour, all-purpose
- 3/4 cup Sugar, white, granulated
- 2 teaspoons Vanilla extract
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt, Kosher
- 3/4 cup Non-dairy butter, unsalted, cubed
Instructions
For muffin batter
- In a stand mixer with a paddle attachment, cream bananas, brown sugar, non-dairy butter and vanilla.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt and mix well. Add to ingredients in mixer and cream to combine.
- Preheat oven to 350°F. With a #16 blue scoop, portion batter into lined muffin pan. Bake 20 minutes, rotating half way through baking time.
For custard
- Off heat, combine sugar and cornstarch in a saucepan. Heat over low/med heat, slowly whisking in soy milk, whisk frequently until thickened and starch is fully cooked, about 20 minutes.
- Remove from heat, add non-dairy butter, vanilla, cinnamon, turmeric, and nutmeg and stir well. To cool, transfer to bowl and cover with plastic directly on the surface.
For cookie crumble
- In bowl of stand mixer with paddle attachment, combine flour, sugar, vanilla, baking soda and salt, and mix well. Then add butter to dry mixture and mix to form loose crumbs.
- Preheat oven to 350°F. Spread crumbs evenly on parchment lined sheet pan. Bake for 15 minutes and cool completely.
For service
- Cool muffins completely. Carve out center of muffin and add 2 tablespoons custard. Top with 1 teaspoon cookie crumble.
Notes
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.
Nutrition
Serving: 5.1oz | Calories: 436kcal | Carbohydrates: 68g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 3g | Sodium: 249mg | Fiber: 2g | Sugar: 32g
Banana cream muffins
This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 5.1oz
Ingredients
Muffin batter
- 2 cups Banana, fresh, peeled, sliced
- 2/3 cup Sugar, brown
- 3 tablespoons Non-dairy butter, melted
- 1 teaspoon Vanilla extract
- 1 1/2 cups Flour, all-purpose
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon, ground
- 1/4 teaspoon Nutmeg, ground
- ~1/8 teaspoon Salt, Kosher
Custard
- 1/4 cup Sugar, white, granulated
- 1/4 cup Cornstarch
- 1 1/3 cup Non-dairy milk, soy, unsweetened
- 4 teaspoons Non-dairy butter, unsalted
- 1 3/4 teaspoons Vanilla extract
- ~1/8 teaspoon Cinnamon, ground
- ~1/8 teaspoon Turmeric, ground
- ~1/8 teaspoon Nutmeg, ground
Cookie crumble
- 2 cups Flour, all-purpose
- 3/4 cup Sugar, white, granulated
- 2 teaspoons Vanilla extract
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt, Kosher
- 3/4 cup Non-dairy butter, unsalted, cubed
Instructions
For muffin batter
- In a stand mixer with a paddle attachment, cream bananas, brown sugar, non-dairy butter and vanilla.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt and mix well. Add to ingredients in mixer and cream to combine.
- Preheat oven to 350°F. With a #16 blue scoop, portion batter into lined muffin pan. Bake 20 minutes, rotating half way through baking time.
For custard
- Off heat, combine sugar and cornstarch in a saucepan. Heat over low/med heat, slowly whisking in soy milk, whisk frequently until thickened and starch is fully cooked, about 20 minutes.
- Remove from heat, add non-dairy butter, vanilla, cinnamon, turmeric, and nutmeg and stir well. To cool, transfer to bowl and cover with plastic directly on the surface.
For cookie crumble
- In bowl of stand mixer with paddle attachment, combine flour, sugar, vanilla, baking soda and salt, and mix well. Then add butter to dry mixture and mix to form loose crumbs.
- Preheat oven to 350°F. Spread crumbs evenly on parchment lined sheet pan. Bake for 15 minutes and cool completely.
For service
- Cool muffins completely. Carve out center of muffin and add 2 tablespoons custard. Top with 1 teaspoon cookie crumble.
Notes
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.
Nutrition
Serving: 5.1oz | Calories: 436kcal | Carbohydrates: 68g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 3g | Sodium: 249mg | Fiber: 2g | Sugar: 32g