Vegan Banana Nut Muffins
These Vegan Banana Nut Muffins are quick, moist and super fluffy. You’re going to love this recipe, it can’t be easier to make and comes together in no time. It’s vegan, gluten-free and absolutely delicious.
Ingredients
Dry Ingredients:
- 1 tablespoon ground flaxseed
- 1 + ¾ cups gluten-free all purpose flour or regular all-purpose flour
- ½ cup brown sugar
- 1 + ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup pecans chopped (or walnuts, hazelnuts)
Wet Ingredients:
- 3 ripe mashed bananas 1 + ½ cups
- ½ cup almond milk
- ¼ cup coconut oil melted (or vegan butter)
- ⅓ cup maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, prepare your flax egg by mixing the ground flaxseed with 3 tablespoons of water. Whisk and leave for 10 minutes, until it thickens.
- Preheat the oven to 350ºF / 180 ºC. Line a muffin pan with paper liners.
- In a medium bowl, combine the dry ingredients: flour, brown sugar, baking powder, baking soda, salt.
- In a large mixing bowl, combine the flaxseed mixture, mashed bananas, almond milk, coconut oil, maple syrup, vinegar and vanilla extract.
- Gradually, add the flour mixture to the wet ingredients and mix until well combined. Stir in the chopped walnuts. Do not over mix.
- Divide the batter evenly among the 12 muffin cups and pop them into the oven.
- Bake for 25 minutes, until golden brown on top and a toothpick inserted in the middle of one of the muffins comes out clean.
- Let them cool in the pan for 5-10 minutes before removing and transferring to a cooling rack.
- They are absolutely mouthwatering a bit warm, topped with some butter and a good drizzle of maple syrup. Enjoy!
Additional Info
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