Gluten-Free Vegan Banana Muffins
Ingredients
The batter
-
2
batches
flax eggs (or 2 small eggs if not vegan)
-
2
medium
ripe bananas
-
3
Tbsp
agave nectar or maple syrup (or honey if not vegan)
-
3
Tbsp
unsweetened vanilla or plain almond milk
-
1
tsp
pure vanilla extract
-
1
tsp
baking powder
-
1
cup
almond meal (ground from raw almonds)
-
⅔
cup
oat flour (ground from GF oats)
Optional toppings
-
to taste
chopped nuts
-
to taste
rolled oats
-
to taste
crumb topping
Instructions
- Preheat the oven to 350°F (176°C) and line a muffin tin with 8 paper liners.
- In a large bowl, prepare the flax egg by mixing flaxseed meal and water, letting it rest for a few minutes.
- Mash the bananas in the bowl, then add agave, baking powder, vanilla, and almond milk, stirring to combine.
- Add almond meal and oat flour, mixing until combined. Adjust sweetness if desired.
- Bake for 30-40 minutes or until a toothpick comes out clean and the muffins are golden brown.
- Let the muffins cool in the pan for 5 minutes before transferring to a cooling rack.
- Store in an airtight container or freeze for longer storage.
Nutrition Facts (estimated)
Servings
8 muffins
Calories
158
Total fat
7g
Total carbohydrates
21g
Total protein
4.5g
Sodium
0mg
Cholesterol
0mg
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