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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 watermelon seeds taste more nutty than fruity, and they are the perfect compliment to sweet banana muffins.

Banana Watermelon Seed Muffins [Vegan]

$2.99
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Calories

196

Serves

12 muffins

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

How to Prepare Banana Watermelon Seed Muffins [Vegan]

  1. Preheat your oven to 350 degrees Fahrenheit and coat your watermelon seeds in extra virgin olive oil.
  2. Spread the seeds onto a baking pan and roast for 10-15 minutes, stirring once halfway through.
  3. Remove the watermelon seeds from the oven and set them aside. Keep your oven temperature at 350 degrees.
  4. In a large bowl, whisk together the all-purpose flour, refined sugar, baking powder, baking soda and sea salt.
  5. In a separate bowl, stir together the Earth Balance Natural Buttery Spread, mashed bananas, vanilla extract and almond milk.
  6. Add the wet ingredients to the dry ingredients and stir until fully combined.
  7. Stir in the distilled white vinegar.
  8. Fold in the watermelon seeds.
  9. Spoon the batter into a muffin tin, stopping about 3/4 of the way from the top.
  10. Bake for 20-25 minutes or until a toothpick can be inserted and removed cleanly.
  11. Allow the muffins to cool to room temperature (or at least for 5 minutes as the seeds will be hot) and then serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

    Nutritional Information

    Per Muffin: Calories: 196 | Carbs: 12 g | Fat: 10 g | Protein: 3 g | Sodium: 80 mg | Sugar: 12 g

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


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    About The Author

    photourl

    Nikki Haney: Blogger, The Tolerant Vegan

    See My Recipes

    Southern born and Brooklyn based, Nikki is the founder of The Tolerant Vegan where she demonstrates that a vegan life does not have to be devoid of frosting or fun. When she’s not elbow-deep in cake batter you’ll find her rescuing cats, yelling at hockey games, hopping the globe and struggling to stay in crow pose.

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