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Vegan Banana Muffins


  • 2 cups whole wheat flour
  • 4 ripe bananas
  • 2 tbsp lemon juice or orange juice
  • 1 cup soy milk
  • ¾ cup organic jaggery
  • 1 tsp baking soda
  • ½ tsp unrefined salt


Mash the ripe bananas and mix 1 tbsp citrus juice into it and keep aside.

In a bowl, mix the flour, salt and ½ tsp baking soda together and sift the flour. Leave ½ tsp of baking soda for later.

Blend the soy milk and jaggery in a blender for about 2 minutes. Then, add the dry mixture, a little at a time, while the blender is still running and alternate it with mashed bananas. Add soy milk if it is still a little dry, until the consistency is smooth, but not runny.

In the end, mix in 1 tablespoon of citrus juice and ½ tsp of baking powder, and use only a spoon to fold it in. DO Not OVER MIX IT. Pour the mixture into paper cups up to three quarters the height.

Preheat oven to 375 ºF or 180 ºC.

Bake for about 20 minutes. Insert a toothpick into the cupcake. If it comes out clean, it is ready.

Serves 10-12


This recipe contains jaggery and is not suitable for those who are working on disease reversal.


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