Recipe Swap; Vegan Orange Bread and Banana Nut Muffins

One of the hardest parts of going vegan for me was the idea of giving up baked goods. Home baked goods, like banana bread, zucchini bread and muffins were some of my favorite comfort foods, especially around the holidays. I knew that there were vegan alternatives but box mixes were EXPENSIVE and I am admittedly not much of a baker so I was wary of making vegan baked goods from scratch. This month I decided to challenge myself and do a recipe swap with Nat from @whatnatate focused on vegan baked breakfast foods! I gave her an orange loaf recipe I love and she gave me a delicious banana walnut muffin recipe! Check out her post here:

If you want to try the orange loaf recipe I gave Nat follow the instructions below!

vegan orange bread
vegan orange bread

Orange Loaf

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • zest of one orange
  • a pinch of salt
  • 1/2 cup brown sugar
  • 1/2 cup organic white sugar
  • 1/2 cup fresh orange juice
  • 1/2 cup cooking oil
  • 3/4 cup hot water


Oven temp 365

Combine ingredients 1-5 in bowl

Combine ingredients 6-10 in second bowl


Combine dry and wet ingredients in bowl mix with spatula

Put in loaf tin and bake for 30-40 minutes

I like to gently squeeze an orange overtop when fully cooked for moisture and flavor


I love banana anything so I was excited when Nat sent me a recipe for banana walnut muffins! Here is the recipe she sent me to try!


Banana Walnut Muffins

vegan banana walnut muffins
Vegan banana walnut muffins

1 cup out flour (blend up gluten free oats until they reach a flour like consistency) ( I used coconut flour)

½ cup garbanzo bean flour (I used coconut)

1 cup coconut flour

½ tsp Himalayan pink salt

1 cup dates blended to a paste (I used a banana)

2 large overripe bananas, mashed

1 cup date sugar (or other granulated sugar -I used coconut)

2 cups plant milk

1 Tbsp. baking powder

1 tsp vanilla extract

2 tsp cinnamon

¾ cup creamy almond butter

1 cup walnuts


As I mentioned before I am not a skilled baker so when I saw this I knew It would be a good challenge to try! I had to swap out some of the ingredients because they weren’t available anywhere at my local stores. I replaced the oat flour and garbanzo bean flour for coconut flour and the dates with another cup of bananas- the muffins still turned out deliciously so I think my replacements didn’t alter the formula too much! I also topped the muffins with Himalayan pink salt, coconut sugar and cinnamon for a crunchy topping!

Doing this recipe swap inspired me to continue baking and trying new vegan recipes! These muffins are delicious pared with almond or cashew butter! Perfect for a sweet meal on the go! If you try either recipe tag me(@sweeteasunday) and @whatnatate on Instagram! We would love to see how yours turned out! Don’t forget to check out Nat’s post too and show her some love and support at