How long does banana watermelon seed muffins [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make banana watermelon seed muffins [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is banana watermelon seed muffins [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does banana watermelon seed muffins [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is banana watermelon seed muffins [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Banana Watermelon Seed Muffins
[Vegan]

Name: Banana Watermelon Seed Muffins [Vegan]
Yield: 12 muffins servings
Cuisine: NO info

NH By: Nikki Haney

Author Bio

Southern born and Brooklyn based, Nikki is the founder of The Tolerant Vegan where she... Read More

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Banana Watermelon Seed Muffins [Vegan]

196

12 muffins

Dairy Free

These muffins appear to be predictable, run of the mill chocolate chip muffins. Golden on the outside, polka dots on the inside. But after just one bite you'll realize that you're in for a delicious and nutritious surprise. Those chocolate chips aren't chocolate chips at all, they're watermelon seeds! Roasted... Read More

Ingredients You Need for Banana Watermelon Seed Muffins [Vegan]

1/2 cup watermelon seeds
1/4 teaspoon extra virgin olive oil
1 1/2 cups all-purpose flour
3/4 cups vegan refined sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
4 ounces of vegan butter, melted
1 1/2 cups mashed bananas (approx. 4 bananas)
1/2 teaspoon vanilla extract
1/4 cup vanilla almond milk (or another non dairy milk)
1 tablespoon distilled white vinegar

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How to Prepare Banana Watermelon Seed Muffins [Vegan]

Preheat your oven to 350 degrees Fahrenheit and coat your watermelon seeds in extra virgin olive oil.
Spread the seeds onto a baking pan and roast for 10-15 minutes, stirring once halfway through.
Remove the watermelon seeds from the oven and set them aside. Keep your oven temperature at 350 degrees.
In a large bowl, whisk together the all-purpose flour, refined sugar, baking powder, baking soda and sea salt.
In a separate bowl, stir together the Earth Balance Natural Buttery Spread, mashed bananas, vanilla extract and almond milk.
Add the wet ingredients to the dry ingredients and stir until fully combined.
Stir in the distilled white vinegar.
Fold in the watermelon seeds.
Spoon the batter into a muffin tin, stopping about 3/4 of the way from the top.
Bake for 20-25 minutes or until a toothpick can be inserted and removed cleanly.
Allow the muffins to cool to room temperature (or at least for 5 minutes as the seeds will be hot) and then serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.