Jumbo Healthy Banana Muffins 香蕉大紙杯蛋糕
Jumbo Healthy Banana Muffins 香蕉大紙杯蛋糕
Ingrid's Bakeology

Jumbo Healthy Banana Muffins 香蕉大紙杯蛋糕

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We substitute eggs with mashed banana this time. Thanks to the natural sweetness of the banana purée, we can lower the amount of monk fruit sugar used—it’s a win-win situation!

We want you to savor the delightful tastes of our fresh and natural ingredients, that’s why we lower the sweetness level of our products. We often use just 1/5 of the sugar demanded in the original recipe!
The texture of this muffin is dense and satisfying, yet still pleasantly moist. It is great for breakfast or as a healthy snack after exercise!


Main Ingredients:

- Banana, vegan chocolate, cinnamon, gluten-free flour, rice milk, monkfruit sugar.


In the (unlikely) event that you have to store your unfinished dessert in the fridge, we recommend keeping it in the fridge with our packaging to keep it as fresh as possible.

For bread, we recommend slicing into pieces then freeze the bread in a Ziplock bag. Easy peasy!

Reheating Tips

For cupcake/cake, please allow it to come to room temperature before serving.  

For madeleines/muffin/bread, you can:

i. Reheat the foil wrapped pastry in the oven; OR

ii. Steam it! Yes, you read it correctly—STEAM. This traditional Chinese cooking skill will keep our bakeries pleasantly chewy. We received so many positive comments for this reheating method, It's your turn to try it!

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