I'm Glorifé (glor-eh-faye)
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This is where I document my adventures in travel, style, home and life. Hope you have a nice stay!

YumUniverse Vegan Banana Muffins

YumUniverse Vegan Banana Muffins

Bananas tend to get quite ripe in my house.  I personally like my bananas a little unripened.  You know, still sort of green and not too sweet and soft.  So basically, I'll eat a banana the same day I buy them from the store or at the the most; a day or two after - depending on whether it's still quite green or not.  My husband and my kids like bananas at its peak ripeness.  Once in a while, we'll have bananas that get quite ripe and we all know what happens to almost rotting bananas!  BANANA BREAD!

When I make banana bread, I usually go with the original recipes, which is, let's say, not necessarily the healthiest version.  I'll put in some butter, get some nice all purpose flour in there, add in the cup of granulated sugar that's get the idea.  Then I'll fold in as much almonds and walnuts as I can.  This time around, I decided to try a vegan version from Heather Crosby's YumUniverse book.  You can buy her book off of amazon, here.

I was scanning through the ingredients and wasn't so sure how it would turn out - or if it would even get a thumbs up from the rest of the family, but I had all the ingredients (- the Sucanat. I had no idea what that was, I had to Google it) so I figured it was worth a shot.

It turned out great!  My 5 year old said, "Mom, this is really good!  Can I add Nutella?"

Normally I would have said, no, but why not.  I was just happy they liked it.   Here is the recipe, if you'd like to give it a try:

Buy the Book | Read the Book

Minis: 16+ servings, Regular: 8+ servings



2 tbsp chia seeds 1 1/2 cup warm water 1 tbsp lime juice 1 banana 3 tbsp coconut oil 1 1/2 tsp vanilla extract


3/4 cup almond flour 1 cup sorghum flour (buy it here) 1/4 cup arrowroot starch/flour 1 1/2 tsp baking soda 1 tsp baking powder 1/4 tsp sea salt 1 cup sucanat (I had organic raw coconut sugar, which worked well)


1/2 cup walnuts, toasted and chopped 1/2 cup chopped banana


  1. preheat oven to 325ºF and line your muffin tin with parchment liners.
  2. place all wet ingredients in a blender and let it sit for 5 min to allow chia seeds to plumpen
  3. in large bowl, sift dry ingredients together
  4. blend wet ingredients until smooth.
  5. fold into dry ingredients. once it's fully mixed, add in the "fold-in" ingredients
  6. bake for 35 min.  If you are making mini muffins, remove 5-10 minutes from baking time.

Try out the recipe and comment!  Let me know what you think?  Did you like it as much as we did?

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Lunch Date at Earls67

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