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Banana Coffee Muffins
24 min
Breakfast
Snack
10 ingredients or less
muffins
Total
24 minPrep
8 minCook
16 minSwap out
tree nut
gluten
Free from
soy
peanut
sesame
Ingredients
Muffins
-
3ripe bananas, mashed
-
¾ cup (180 mL)unsweetened almond milk
-
-
1½ cups (156 g)oat flour†
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½ cup (112 g)granulated sugar
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1 Tbsp (4 g)instant coffee granules
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2 tsp (9 g)baking powder
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¼ tspsalt
Toppings
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2 tsp (9 g)granulated sugar
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¼ tspground cinnamon
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12raw pecans
Directions
- Lightly grease the wells of a muffin tin and preheat the oven to 400°F (200°C)*.
- Add the bananas to a large bowl and mash until puréed. Then add the milk and oil and mix well.
- Add the remaining muffin ingredients and mix until there are no lumps left. Fill the wells of the muffin tin until ¾ full.
- In a small bowl, combine the sugar and cinnamon for the topping and sprinkle it on the muffins. Add a pecan to the top of each muffin.
- Bake on the centre rack in the preheated oven for 16 - 18 minutes, or until a toothpick inserted into the centre comes out clean. Let cool for 5 minutes before removing from the muffin tins, and enjoy!
Notes
- †Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. If you prefer a distinct coconut taste, use unrefined coconut oil instead.
- †Use store-bought oat flour, or make it yourself by adding old-fashioned rolled oats to a food processor and blending until you achieve a flour-like consistency.
- †We don't advise swapping out the chickpea flour for all-purpose flour as it may result in muffins that are too dense and dry.
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Best to enjoy these muffins immediately, warm out of the oven.
- The muffins can be stored in an airtight container on the counter for up to 3 days.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 28%
• oat flour
Proteins 25%
• chickpea flour
• raw pecans
Fruits & Veggies 47%
• ripe banana
Calcium
• unsweetened almond milk
Fat
• refined coconut oil
• raw pecans
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
Wow! Such a full taste and great consistency. We will bake them soon.
This has to be one of the PUL recipes I do the most. I love the coffee / banana combo, and they freeze pretty well. Just pop them in the oven for 10 minutes, and you have a warm, crispy muffin for a quick breakfast.
I’ve tried making these twice and can’t get them to bake through. The first time I think I misread the amount of melted oil to use and put in 1.5tbsp instead of 1.5tsp (I was making a half batch), so I think that’s why they were so wet inside even after 15-20min extra in the oven. I tried again this morning but I had run out of chickpea flour and my store has stopped carrying it, so I tried to substitute with almond flour. Unfortunately they baked through even less this time, with 13 extra minutes in the oven the bottoms of the muffins were singed but they were unbaked mush inside. Would it be possible to sub more oat flour instead of the chickpea flour? I really liked the flavour of these the first time around despite being a bit underbaked. I would love to make these work if you have any advice 🙏 love from Vancouver 🇨🇦
Feeling so sad writing this negative feedback. But I wished I listened to the advice in other comments.
I didn’t do any replacements. Measured dry ingredients by weight. Didn’t over mix. But it turned out really dry and dense. I have to throw away almost the whole batch and it felt so sad ☹️
Finally made these and they turned out great! I did swap the chickpea flour with almond flour as I had a lot of that, left out the sugar because my bananas were super ripe and had cocoa instead of coffee because my little one was helping me make them 😊 I need to try them with coffee too! I paid attention to not over-mixing and they had a nice consistency and great taste!
I love the texture and the combination of the banana and coffee is delicious! I love how you can choose how much you want to make and all the ingredients will automatically adjust to the right amount! Thank you so much!
Very good with spelt coffee/chicory instead of coffee, some chocolate drops and less sugar!
It came out as chewy and little dry ? What am I doing wrong
I don't have oat flour or equipment to make it. So I used 1 cup of all purpose flour and half a cup of oats along with the chickpea flour (besan). 🍌 I used a little less than half a cup of sugar. It was sweet enough. Muffins rose well. They didn't stick to the silicone liners. They were moist on the inside. ☕️ The outside texture was okay, a little papery and chewy, likely due to my substitutions.
The muffins were nice and super easy to prepare. However, I replaced the instant coffee granules with ground coffee and I think this has unfortunately made the coffee flavour less prominent than it should probably be. Next time I'll try with instant coffee granules or even to add part of coffee instead of milk. :)
These are to die for!! Oh my! I added some chocolate chips on top of a few instead of the pecan, too, as I love chocolate. These muffins are delicious. I devoured it within seconds as soon as l took my first bite. Yum!
Also, I believe this recipe is missing the “one bowl” tag. (One of my favorite tags.)
These are so yum! I used a liquid coffee extract instead of the granules and reduced the amount of plant milk. They came out amazing. Will make them again!
Yum!!! One of the best looking muffin I’ve done in a while - rose perfectly and the topping was the perfect touch.
I didn’t have oat flour so subbed in almond flour 1:1. Also sub the milk with Oat milk… and instead of coffee - subbed in chocolate powder. Lately, didn’t have pecans so did walnut instead. Ha.
It’s super tasty and fluffy! Thank you for this wonderful recipe. Will definitely add it to our regular baking schedule!
fun and delicious, I made mini muffins, shortened time by two minutes (24 min bake) and added half the sugar since my banana were extra ripe. Plus I did add Demara sugar and Himalayan salt with a dash of cinnamon for a nice crunch on top! Last sub was AP flour, which is what I have on hand, and I can’t compare to the original but this is a success in my book!
These are DELICIOUS! I made a batch for my toddler (omitting the coffee and added cinnamon instead). She loves them and I’m so glad because it’s a nutrient dense muffin and simple to make! Off to make another batch now!
So yummy! I didn't have oat flour so I swapped it for AP and they turned out great! They rose nicely and the toppings really took it up a notch. I think next time I might try incorporating pecans into the batter as well. Probably my new favorite muffin recipe!
I made them yesterday and came out very well. I substituted chickpea flour with gram flour (besan in Hindi). The only problem was that the bake time was more and there was leftover batter even after filling for 12 muffins. But overall it was easy and the muffin was delicious.
I eat them almost every week. I keep them in the frezer and heat them in the microwave. They are my favourite and easy to make!
Made these mini and substituted cinnamon for coffee to make it more kid friendly.
I made minimuffins out of the batch and swapped the pecan for ripples of melted chocolate. That also worked well and tasted lovely.
Delicious and fast. Would definitely made again.
Love them, super tasty!!
I made the Banana Coffee muffins and they turned out great. My only substitutes were I used soy milk and almonds on the top. (I used what I had). I also used coconut sugar in the recipe instead of granulated sugar. What a lovely, not too sweet treat. I appreciate that they are gluten free as my brother doesn't eat gluten. I appreciate that the pea flour adds more protein.
I forgot to put in the baking powder! Surprisingly enjoyable anyway. I will definitely make them again (correctly, this time!)
omg these are delicious! perfect breakfast muffins. Thank you Sadia
I made a batch of these muffins and they were absolutely delicious. Your recipes are perfect and easy to make. Thanks Sadia!
I tried this recipe today. Am not a fan of chickpea flour. So I replaced it with almond flour and the muffins turned out just perfect . Thanks Sadia!
Appreciate the effort of making recipe. Following exactly as recipe, muffins had way too overpowering taste of flour.
Delicious cupcakes! 100% recommend 😋
I made these yesterday and the taste is great but mine were also a bit gummy. Baked until toothpick was clean but think I’ll try adding flax eggs to see if that improves texture. If not, will go to AP flour/whole wheat combo.
These muffins are sooo good!! Can't stop eating them :) thank you!!
I have replaced sugar with a smaller amount of coconut sugar.
Simple and quick recipe! I added more espresso powder because the one I had was not of best quality and it worked brilliantly.
The third time I made this recipe, I swapped chickpea flour for green lentil flour cause I didn't have any chickpea flour left, and it worked great again!
Thank you for this comforting recipe. I wish I could include the picture I took of these treats.
I loved this easy treats! I didn't have any raising agent so I used soda bicarbonate and a bit of apple cider vinegar and it worked brilliantly. I may add more espresso powder next time though, mine was not that strong. I'll make it again, for sure!
I really love how Pick up Limes provided me how much grams should I use depending on the number of muffins I need! THANKS US SOO MUCH!!! Its now easy for me and no need to compute LOL!
The first time I made these, they were amazing and so light and fluffy. Everyone enjoyed them in my family.
The 2nd time I made them, they were very gummy and dense. I did not understand what I did differently. Taste is ok, but the texture is off-putting so no one really cared to have more.
I have now made it a 3rd time and it is in-between - not as dense and gummy, but not fluffy and light as the first time. It tastes good, but the light and fluffy texture is missing from the 1st time I made them.
Anyone have issues like that? Did I overmix the batter? Were my ripe bananas too big this time? Is my baking powder old? Did I not bake long enough?
My whole family loves these muffins. I have to limit the so many a day. I love how simple it it to make them also
I can eat them even without baking them!
Just perfect! Its unbelievably easy to make <3
love these. so tasty and easy, and any number of toppings can be used in them.. i found dark pans gave them the nicest texture, with a firm-ish crust and soft center. yum. i'll make these all the time.
Thank you for another deliciour recipe! I didn‘t have instant coffee so I swapped the milk for the same amount of freshly brewed espresso. And I used all purpose spelt flour (with a tsp baking powder and backing soda) instead of chickpea flour. Fluffy, moist, perfect!! You are awesome!!
Turned out perfect. Amazing warmed up for breakfast, served with coconut yogurt & fruit 😍🤩
I made a batch of these intending to eat them for breakfast all week. My family ate them all in two days. Guess I’ll have to make more!
10/10! Even though I used white and buckwheat flour
I cannot get enough of all the banana muffin recipes. This one is so tasty! I love being able to pop them out of the freezer to have whenever I want!
What is happening with the website? texts and pictures are misplaced. There are ads everywhere. I hope this will be fixed soon.
Wow! I was a little bit sceptical since I have never baked with oat and/or chickpea flour but... They are so, so delicious. Like I'm in love. I substitute pecan for small amount of dark chocolate and it was a great idea! I recommend it if you don't have pecans. Thank you very much for this delicious recipe I will be making more for sure! :)
I wanted to share some subs I made with these! I have made this recipe a bunch as written (except I use flax or oat milk instead of almond due to allergies) but I realized that my chickpea flour smelt off and was likely not useable anymore once I had already started the recipe. SIGH!
Instead, I did some playing around. I subbed in more oat flour and also added in ground flax, hemp seeds, maple syrup instead of sugar (about a tablespoon), cinnamon, and a little bit of vegan dark chocolate chunks.
Came out SO good! Not quite as airy maybe as with chickpea flour as a disclaimer, but moist and warming! If like me you want to cut back on the sugar, I suggest using a bit of maple syrup (added to the wet ingredients) or maybe vanilla. The bananas add so much natural sweetness that other times I have omitted sugar or additional sweeteners altogether!
These turned out deliciously moist and tasty!
I subbed in soy milk, coconut sugar, and walnuts on top, as that was what I had, and the muffins turned out great! I did use less sugar, ~70g, and they were still nice and sweet.
This was a wonderful recipe - I would never have thought to use chickpea flour in a sweet dish (I usually use it for omelettes). Thank you for such an interesting, eye-opening recipe!
Keep up the great work, Sadia and the PUL team.
Love from South-western Australia :) :) :)
Hello,
I don't really like the flavour of coffee.
Can I swap it with cocoa powder 1:1 ratio? Or skip altogether? Thanks!
Can this be made into a cake or in a bread baking tin
wow it turn out sooooo good. I was a bit skeptical for Chickpea flour in muffin but it is great recipe...mine is looking same as yours....thanks a lot.
I have made quite a few of your recipes and just love it.Today only I made two of it, this one and candid pecans..👌
I will browse your website more and will make few more dishes..🙏
I just tried this recipe. This is so easy and delicious ! I was looking for a healthy snack for the afternoon at work and I think I've found the gem ! Thanks so much for this <3
These muffins are great! I must have missed the note about not swapping out the chickpea flower for all-purpose flour because that's what I normally do and I haven't had any issues. I also add walnuts to them, gives a nice crunch. Thanks for the recipe!
Hi my name is Charlotte I made the banana coffee muffins
On Saturday 26 of February for breakfast my husband and I enjoyed it
Thank you for you wonderful recipe
These very so easy to make and delicious !!! This will be a staple forever in my humble home!!!
I just made these and they did not disappoint! Very tasty loved loved loved them!! Thank you sooooooo much, very blessed!!
Hi… Can you suggest any alternative flour for chickpea flour ?
These were my first vegan muffin that I’ve tried and they are amazing! They were so easy to make and were so delicious (even though I forgot to put the coffee in)! My husband who is as picky as the fussiest toddler tried a bite knowing he isn’t a muffin lover and he actually really liked them too!! PUL is making my slow transition into veganism so doable!!
WOW!! I am so overwhelmed with every recipe and informative information on your site!! I Love everything on every video and literally do not know where to start? Thank you for having such a Beautiful and healthy post because I thrive on eating and being healthy. You inspire me even more than I already am and hope you keep making these videos so Thank you again. If you had to give me one savory and sweet recipe of yours to start with which ones would you suggest first?
I LOVE THESE!!!
Have been plant based for over 4 years now, and think these are my favourite breakfast item! So easy to make, easy to bulk produce and then freeze to have fresh ones then reheated in the air fryer each morning. I usually add twice or three times the coffee. Thanks so much for this recipe. Delicious. Also leaves me energised and not just more hungry or tired or too full (like a lot of breakfast items), just happily satisfied 😋
I didn't have chickpea floor so I sub'd all-purpose floor for it, but yeah.. they came out very dense, uncooked in the middle (I kept checking with a toothpick and putting them back in the oven, to no avail) and were kinda tasteless. They looked gorgeous and smelled great but... Maybe I did something wrong. Might try using just regular flour, as one commenter suggested. I do love your channel, though.
Just made these and they smell and taste incredible!! 😍 I substituted the oat flour for gluten free all purpose flour and used less baking powder!x They rose so well and are so fluffy!!xx Definitely making these again, thank you❤️
It's so easy and yummy. It's also mess-free :)
I really love your recipes and I watch them whenever I want to feel better :) They are so therapeutic for me, is it weird? :)
Love you
I made these this morning, ground my own oat flower and used monk fruit sugar instead of sugar. They are very substantial and filling; I was pleasantly surprised for a gluten-free muffin. I have been making muffins for years and while these aren’t as light as my usual banana muffins, they’re more filling and more nutritious so I could only manage 2. Just discovered you last night; watched a bunch of your YouTube videos when I couldn’t sleep. Glad to have discovered you!
Great recipe, so easy to make!
I used measurements with only 2 bananas, and I used only all purpose flour, choped dark chocolate into the dough and baked for 17 minutes. Muffins turned out so soft and delicious. Thanks!
Made these last night and wow! didn't expect it to turn out this well considering the ingredients. Highly highly recommended.
The Chickpea flour is very overpowering. I did enjoy the cinnamon and sugar combination.
These are so so good! I added some dark chocolate too, which i really recomend. Thaks so much for this amazing recipe!
These are epic! They do not taste gluten free in the slightest! I used soy milk instead of almond milk because that's what I had. I also added 1/2 cup chocolate chips to the batter and sprinkled pumpkin pie spice mixed with granulated sugar on top. Unreal. Will definitely be making again and again.
Just made this recipe with oat flour and whole wheat flour instead of chickpea flour (I didn't have). I also used ground cinnamon, cloves, nutmeg, and ginger instead of coffee (I made it with my 4 yr old) and it turned out great! My preschooler was so happy baking this with me. Even just putting the pecan on top was something exiting for him. lol I'm a homeschooler mom, so this recipe was perfect to have him in the kitchen with me. Thank you Sadia and PUL team!
I just made these tonight and substituted the chickpea flour with all purpose. And I put two pecans on top because I love them. Turned out perfect and delicious! Thank you for another great recipe.
I cut the recipe in half (used one large mashed banana) for 6 muffins, and when I tasted the batter, I was skeptical these would turn out. The batter was on the bitter side. I used a walnut halve and four chocolate chips on top with the cinnamon sugar. Omg I just ate two! These are quite tasty. I’m wondering if you could make pumpkin muffins m using the same base recipe but subbing about I cup pumpkin purée for the banana and using pumpkin pie spices in the batter instead of coffee granules? Really good recipe, thank you.
Pickuplimes never fails to make delicious recipes! I made this last night and it is SO yummy! Hopefully, it'll last me all week ;)
I’ve read all previous comments and have understood that the chemistry of this recipe is sensitive😮💨👩🏼🔬. Nevertheless, I dared to substitute some ingredients as I didn’t have the default ditto at home.
I used oatmilk, warm pressed rapeseed oil (thus no flavour), the same volume of spelt flour instead of oat flour, chickpea flour, granulated sugar, and Nescafé instant coffee. Just mashed the banana, poured in the wet ingredients first, and added the wheat flour and baking powder last. I omitted the sugar sprinkle, but put the cinnamon inside the batter. Topped of with walnuts. I used muffin paper liners and baked the muffins for 17 min at 200 degrees Celsius.
They came out amazing! I put them in the freezer for long term storage. I ate one today for breakfast together with diced apples (to honour the autumn): no problem to thaw overnight in fridge and then heat it in the microwave at 360 W for 1,5 min. The muffin was so moist, fluffy (the baking powder and gluten had done their magic 🪄), and it’s delicious when warmed up as the coffee flavour became more distinct. I liked the chickpea flour in this recipe, as it’s otherwise difficult to use this bitter flour. Perfectly balanced by the sugar 👌🏻
Wonderful option for weekend breakfasts!!
loved it. i made them in air fryer though
Love the recipe, can share few recipes with no granulated sugar???
This has become one of my favorite muffin recipe! I use pecan/walnuts, both turn out great.
Thank you.
I am at a "for dummies" level of cooking at this point in my life and your channel has been a life changer, you are helping me build up my confidence for cooking/baking things. More specifically for this recipe, I didn't have a muffin tin so I poured the mix onto a greased baking tray and a lovely little cake-muffin hybrid came out - delish!! I just had it fresh out of the oven with some yoghurt on the side. Thank you so much! x
I tried to make these and they are just perfect! The pecans really make a nice crunch! 5/5!
Hii.. I love the coffee flavor and it is a great idea for a gluten-free snack. But I don't have a muffin dish, do you think I can bake it in a loaf pan and cut it? Never made muffins before so sorry if this is a stupid question. Love you as always <3
These are great! I made them and they were gone within about 3 days. I have Celiacs and my daughter has non-gluten wheat sensitivity, plus we're trying to eat less animal products. I often come here to find recipes to expand my repertoire of plant based meals. The hardest thing for me has been to come up with alternative breakfast ideas since I am allergic to a bunch of random but frequently included ingredients. These muffins are one of the rare things that have nothing in them I'll get sick from, plus they are great for quick breakfasts with a bowl of yogurt. Super easy, super tasty, and a healthy snack as well!
These muffins are just as good as they are easy to make! I've just had one, straight out of the oven and goodness me... that little sprinkle of sugar and cinnamon on top of it, is just Heaven! I am vegan and eat gluten-free: it's very rare to find such good snacks/desserts that are also easy to make. So thank you a million times for your recipes. I'm a huge fan and I'm not ready to leave !!!!
Hi these look amazing and I really want to make them but I just had a quick question about the amount of bananas I should use. Is there a measurement in cups of how much I should add? In the videos the bananas Sadia used looked like a medium size and I have large ones at home so I wanted to know if I could get a more precise measurement of the amount to get the perfect consistency!
Super easy to make and yummy! I added slightly more coffee than what the recipe said because I'm a huge coffee fan, which worked well. The pecans on top are the perfect addition to tie all flavours together. Thank you for making vegan baking so enjoyable and healthy!
What a great snack idea! I enjoyed these and will do it again. Great to bring into work to share with others. I enjoy your recipes and YouTube channel. Thank you for your beautiful photos and balanced meals.
Wow these muffins came out great! I was a bit nervous about the chick pea flour since it was the first time using in a sweet recipe but aside from the color I couldn’t tell any difference. The instant coffee gave it a different taste but I liked it and so did my 2 year old so win win 🏆 😋
Love the simplicity of this recipe! I was at first a little unsure about the chickpea flour because I have found it to have a very distinct taste in anything I've made with it but you don't taste it at all in these muffins. They are very yummy and perfect for a quick breakfast on the run. My family and I love the pecans on them so I think next time I'll put some chopped pecans in the batter as well. Oh, and I went a little stronger on the coffee and it was absolute perfection! Thank you!!
I followed the recipe but I got 6 servings only. I mean still enough for me :) I also added some cacao and will make them again. Love your blog!
Delicious! Would definitely make again.
I wanted a yummy snack and only had some ingredients but managed to substituted the rest: Regular Wheat Flour for the Chickpea Flour; Vanilla Essence (not extract) for the Coffee Granules; Cow's milk for the Almond Milk.
Not exactly vegan, but oh, oh OH so delicious!!! They turned out perfectly and even inspired me to turn an unfinished portion of superfood-loaded, mixed-berry Oats I made that day, into a new batch of muffins!
Thank you for the amazing content! You keep inspiring me to adopt a more plant-based lifestyle.
Absolutely loved these muffins. Its so hard to find a high-protein, vegan and gluten free sweet treat!! Iv made 3 batches in 2 weeks and it's come out perfectly everytime!! THANK YOU!!!
I'm soo sad! I used all of the ingredients suggested but the muffins turned out a bit odd. They puffed up like a regular muffin but they ended up being a bit chewy and dry. I think that the instant coffee made the muffins taste funny and made them a bit on the bitter side and my family hated them because of it. I'll definitely be trying this recipe again but with different kinds of ingredients like a different instant coffee (I used decaf Nescafe) and maybe a different sugar (I used refined white sugar). I did notice that the instant coffee didn't dissolve like it was supposed to so next time I will mix it with the almond milk prior to mixing it with the bananas instead of afterwards. I also put walnuts on top instead of pecans because we didn't have any but they didn't go with the banana/coffee autumnal flavor at all. Although this didn't work out this first time around, I'm hopeful that they will be delicious if I try other ingredients! Recommendations/suggestions would be much appreciated! 😭💕
Muffins are AMAZING! Thank you so much. I made tons of them for my Aunt's 50th birthday party and they all loved them!
For context, I made this with Oatmeal Flour , sub chickpea flour with All Purpose flour. I don’t recommend full sub with AP, as mentioned by PUL, diff gluten level, diff results
First Trial - failed, sad. Similar results to some of the comments, gummy/dense
Second Trial (out of sheer curiosity)- I tried this recipe the second time after some adjustments and it worked! My muffins came out yummy, fluffy and banana-ey. So hopefully this can help others as well
1. Use the weighted measurements (grams/ounces) whenever possible. Accuracy can be critical in baking, recently i realised my cheap measurement cups are not accurate. This will just prevent any unnecessary baking issues
2. Prevent overmixing: All purpose (AP) flour has higher gluten. First time I mixed according to the recipe, all in one go. Longer mixing made gluten more likely to develop, so if using AP, do the traditional way: mix wet ingredients in one bowl, dry ingredients in separate bowl. Then FOLD GENTLY in PARTS 2/3 dry mixture, then remaining 1/3. I srsly think this part is crucial for texture
3. Puree banana if possible: if you have a blender, use it to puree banana with milk and oil (steps 2-3) makes it more smooth and yummy
Side note: I used monkfruit sugar bc i’m diabetic, perfect sub, no issues. For diabetics looking to transition frm conventional baked goods and incorporate more fiber, i recommend this. Still flour and some sugar but wayyyyyyy better imo than a conventional muffin
Could I sub chickpea flour to Almond flour or coconut flour?
These muffins are so delicious! Thank you!
I was a bit worried after popping these in the oven as I could only find olive oil in my house and I took a taste of the batter and the Chickpea flower had an overwhelming taste, but they turned out great! Some comments said not to use liners and make sure to grease, but I just used silicone liners, let them cool about 5 minutes and they popped out easily! They're not too sweet which I really like. Next time I might add a little more instant coffee, but that's just personal preference :).
Absolutely in love with this recipe! The texture, the flavour...it was perfect! I also added some chopped nuts and chocolate and it turned out heavenly.
These muffins are really nice, they're quite thick and chewy but that's really enjoyable. They are also not too sweet at all, which bothers me about a lot of "breakfast" banana bread and muffin recipes I have tried previously, this will definitely be my go-to now. The coffee is also a really lovely little kick!
I made this recipe in a 9x11 inch baking pan and they came out great! I did not have any muffin tins so for someone looking at this recipe and also does not have any muffin tins I highly recommend giving it a go! I reduced the temperature to 350 degrees F and baked a little longer just eye balling and doing a toothpick test. I do recommend sizing down to a 9x9 pan if possible. I also did not have chickpea flour so instead I used gluten free flour and they came out great! Even after all the alterations I had the recipe still holds. I am definitely going to be making this again!
Oh wow...these are heavenly with the guilt...can't believe ingredients like besan and oat flour can produce something so delish!!! Thanks team and a special compliment to Sadia...love the way you present the videos
Made this yesterday and absolutely loved it! Can't wait for my next cup of coffee ;-)
Absolutely delicious, and such an easy recipe to follow....even for a novice.
I've made them twice now....they go down a treat!!
Tried this with all purpose flour and I ground the oats. Came out like rocks :(
We loved this recipe! ❤ We liked the fact that the banana-coffee flavour was pretty subtle and thought the toppings were the piece-de-resistance! They have a lovely texture too and I will definitely be making them again. 🙌🏻🥰
Loved this recipe! I added a grated carrot as well, so it’s a perfect combo of banana bread and carrot cake :) Personally, I do find it kind of sweet, so will probably leave out the sugar next time.
I love this recipe! I made it for today's breakfast and my boyfriend ate half a dozen of them :D So it must be great!
The only thing I didn't like was granulated sugar, I think there are healthier alternatives out there so I used coconut sugar (might try with stevia once). It would be great if you included those healthier options for people who either cannot consume sugar or just don't want to due to clean diet. :)
Keep it up, can't wait to try something new! :)
Hi Sadie, really grateful for what you do. You give the most useful health and nutrition advise is the best way possible. Keep up the good work.
Ps: Is the pick up limes e-cook book still available for purchase. I can’t seem to find it on here.
Sadia I am so grateful for you and all that you do. I don’t know how to express my gratitude for everything I have learnt from you. Thank you for yet another fantastic recipe (I am just enjoying these). Hugs.
Loved this recipe Sadia! As a coffee lover, I appreciate the aroma these muffins gave my kitchen. The flavor of them is well balanced (as always) with your recipes. Not too sweet but just the right amount! Thank you so much for sharing! I had a PUL moment with my coffee and muffin all set ut soo cute ☺️
Hi, I would like to know if both, the oat flour and chickpea flour can be substitute with all-purpose flour? I do not have any oats.
Hey Sadia, do you know any way to store these a bit longer? Maybe freeze them? I- eh made them, they are delicious, but then I realised I live alone and now have 15 muffins to go through in 3 days
I made the mistake of using muffin liners/baking cups instead of greasing the muffin tin (I was lazy). I lost a quarter of my muffin to the liners, stuck like crazy. Will definitely try the recipe again though, texture and taste was amazing!
Just made these about an hour ago. They were absolutely delicious. My 9 year old son also loved them. This is definitely going in my baked goods recipe rotation. Thank you for an amazing recipe, PUL! ❤️
Another great recipe from PickUpLimes! These are so yummy and easy to make. I subbed out the chickpea flour for plain as didn't have any and walnuts for pecans and they came out perfect. A great way to mix up regular banana bread. Thank you Sadia!
It is a cool alternative for a banana bread. I am personally not a big fan of the texture of the banana bread, so this recipe wouldn't go to my favourites. But for anyone who likes banana bread, I am sure you will love these too. Easy to make as well!
These came out so pretty! And super tasty. :)
Not gonna lie, I had pretty low expectations for these. Chickpea flour? Oat flour? ... Yum? They turned out great though! They were light and fluffy and sweet and my husband thought they were great until I told him what was in them -- and even then, he was willing to admit that these were legitimately good despite his preconceived notions of what they should taste like based on the ingredients. I would definitely make these again and even serve them to family (gotta keep on proving that vegan food isn't gross!)
I split the batter and made half without coffee, and I sprinkled some hemp hearts on top, but otherwise I made them based on the directions. My coconut oil ended up solidifying into chunks a bit because my bananas were frozen, but that didn't seem to affect the end product.
Very easy to make. I used less sugar and whole almonds instead of pecans (since that’s what I had on hand) and turned out really well. I prepped it as a snack for my work week but already most have been eaten by my family. They’re picky eaters so I guess this muffin really resonated with them.
This recipe is greaaat. Just tried it out and it made delicious muffins, exactly what I wanted. Thank you so much, Sadia and the team!!
Made this muffin over the weekend.. turned out yum🤤. Replaced oat flour with almond flour as my husband is allergic to gluten. He absolutely loved it. Will be making again without coffee for my baby.. 😍
Delish!
De muffins waren geweldig!
Definitely going to make them again!
Hello, I am from Nepal.
Thanks to pickup limes, i started eating healthy + nutritional + delicious foods.
This muffin was super easy to make, delicious and moist.
Definitely going to make this again and again 🙂.
Delicious and moist!
I used the doubled amount of coffee, since my boyfriend is a "coffeeholic". And they are great!
Here in Germany, we have some kind of mixed chewy-toffee-swirl-bonbons that I kinds love but never buy. One of those tastes like banana-toffee, another one like coffee-toffee, and these muffins are like the cake lovechild of those two.
10/10 will bake again!
Just made these muffins and they are so delicious and easy to make! A must-try 😍
This is going to become a staple snack in our house! Just based on what I had in the cupboard, I swapped pecans for walnuts, almond milk for soya milk and coconut oil for canola oil and they turned out perfectly.
Hi from Italy!! :)
I tried this recipe and the muffins are so moist, light and delicious!! I simply love them, I’ll make them again!! :)
So delicious and moist and healthy!!! 100% will make again, and the little ones loved it too
I've tried this recipe and I LOVED IT! So did everyone!!! Easy to make and bake. So soft and tasty! The oat flour is what made the whole difference for me. Thank you!!!
Great recipe! I made these yesterday intending to make 16 but the recipe managed 19 (a good thing bcs half of them were going to my friend for her birthday so more for me)! I also swapped chickpea flour with plain flour, and almond milk with oat milk and it worked fine! :)
Hi
Muffins look gerat <3
Can i use frozen bananas ?
Great muffins! I used decaf coffee so I could share these with my kids--great success! Very easy to make.
Hi sadia😊,
can u pls tell if it is ok to use whole milk instead of vegan milk? We rarely find any vegan milk brands in here and even those are hella expensive😟
Hi, tried this recipe today for breakfast and it turned out absolutely amazing! You made my day! <3
P.S: Visited the website for the first time and love it!!
Hi from Brazil :)
I'll absolutely make this one on the weekend 😍. I'm not vegan, but I LOVE your recipes and of course your carisma! Thanks you all so much for putting all of this together and share with us. You work is flawless and the recipes DELICIOUS!
I would love to give these a go– is there any possible substitute for the sugar? Would coconut sugar or maple syrup (and reduced milk) work?
Thanks!
Made the banana coffee muffins right after I saw this video; used coffee grinds from my cup this morning! less sugar, and put a walnut on top. Delicious!!!
Just made these, and they're the perfect morning snack with coffee! OMG 😍 they're not too sweet and the coffee flavor is not too overpowering. I added some dairy-free chocolate chips to the tops of a few of them, and I'm in love! Even with making my own oat flour, they're still super quick and simple. 10/10
Omg just made these and they are HEAVENLY! Perfect breakfast food or snack!
As a long time follower, one of the things I love most about your videos is that you always offer options to the ingredients you are using. Often I don't have some of the items on hand, so the substitution suggestions are spot on -and really appreciated!
Hi! I do not have cupcake tins:( could I possibly use a square brownie tin and cut it into squares?