Healthy Gluten Free, Vegan Banana Muffins
Ingredients
The muffins
-
2
flax eggs
flax meal and water (2 tbsp flax meal + 5 tbsp water)
-
2
medium
ripe bananas, mashed
-
2.25
cups
blanched almond flour
-
¼
cup
cassava flour
-
1
tsp
paleo baking powder
-
1
tsp
cinnamon (optional)
-
¼
tsp
sea salt
-
⅓
cup
maple syrup
-
⅓
cup
coconut oil, melted
-
1
tbsp
apple cider vinegar
-
1
tsp
vanilla extract
The glaze (optional)
-
½
cup
powdered maple sugar
-
1
tbsp
nut milk
-
¼
tsp
vanilla extract
-
to taste
chopped pecans
Instructions
- Preheat the oven to 350°F and line a muffin pan with parchment liners.
- In a bowl, combine flax meal and water to make flax eggs, then set aside.
- Mash the ripe bananas and set aside.
- In a large mixing bowl, whisk together almond flour, cassava flour, baking powder, cinnamon, and sea salt until there are no clumps.
- Make a well in the center of the dry ingredients and add the flax eggs, mashed bananas, maple syrup, melted coconut oil, apple cider vinegar, and vanilla extract.
- Mix until combined to form a batter.
- Scoop the batter into the lined muffin tin and bake for about 25-30 minutes, or until a toothpick comes out clean.
- While the muffins are baking, prepare the glaze by mixing powdered maple sugar, nut milk, and vanilla extract in a bowl until smooth.
- Once the muffins have cooled, drizzle with the glaze and sprinkle with chopped pecans if desired.
- Store in an airtight container on the counter or in the fridge.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
10g
Total carbohydrates
30g
Total protein
4g
Sodium
100mg
Cholesterol
0mg
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