15 Feb Vegan Chaga Reishi powder banana bread muffins
We just are huge fans of banana bread, muffins, anything vegan, and of course Chaga and Reishi mushrooms. And to give you another example of how easy and versatile our mushroom powders are, we made an all-time favorite; vegan banana bread, or actually banana muffins. For this recipe, we mixed all the things we love , with the two main ingredients Chaga and Reishi, but you can use one or the other.
BANANA MUFFINS: HEALTH BENEFITS CHAGA AND REISHI MUSHROOMS
Banana bread muffins are just one way to get your boost of Chaga and Reishi mushroom health benefits, you can incorporate them into all kinds of beverages or dishes.
Chaga and Reishi powders are both full of antioxidants and work as potent adaptogens, giving your body and mind the help to adapt better to stressful situations, these health benefits can boost your immunity to.
By exposing the functional mushroom powders to extensive heat, you are actually breaking down the cell walls of the fungi. Although some vitamins and minerals will be lost, other health-supporting compounds will become available, like polysaccharides and triterpenes.
VEGAN – NO EGGS – BANANA MUFFINS
Now over to the recipe, since we eat a plant-based diet, we replaced the eggs with bananas, apart from being the main ingredients, they also act as a binder, replacing the need for eggs or other egg replacers. And as an extra benefit, it also helps to reduce the amount of sugar needed. Just make sure you use very ripe, freckly bananas!
VEGAN BANANA BREAD MUFFINS OIL/BUTTER-FREE
Just replace the butter with the same amount of extra mashed banana. Easy peasy!
3 ripe bananas
1/2 cup melted vegan butter
1/4 cup vegan milk
1/2 cup organic coconut blossom sugar
1, 1/2 cup whole wheat flour (or gluten-free like buckwheat)
1 teaspoon Reishi
1 teaspoon Chaga
3/4 teaspoon cinnamon
1/3 teaspoon baking powder
pinch of pink Himalayan salt (or whatever salt you have at home)
Hand full of walnuts crushed in chunks to bake on top
- Start by preheating the oven to 175°C , oiling the muffin tray and chop the walnuts.
- In a medium bowl, sift together your dry ingredients and set aside.
- In a separate bowl, mash the bananas. Make sure not to leave any big chunks. Small chunks are fine, though.
- Add the sugar, milk and melted butter to the bananas and mix until evenly combined.
- Once the butter and sugar are incorporated, gently fold in the dry ingredients just enough for everything to come together.
- Pour the batter into the prepared tray
- Bake at 175°C for 30 minutes for muffins (or 50-60 minutes for a regular cake pan). Test the muffins with a toothpick for doneness. It will come out clean when the batter is ready.