1-Bowl Vegan Banana Nut Muffins
Ingredients
-
1
Tbsp
flaxseed meal
-
2 ½
Tbsp
water
-
3
medium
ripe bananas
-
1
Tbsp
baking powder
-
1
tsp
baking soda
-
½
tsp
pure vanilla extract
-
3
Tbsp
grape seed or olive oil
-
¼
cup
coconut sugar or organic cane sugar
-
¼
cup
packed organic brown sugar
-
2 ½
Tbsp
maple syrup
-
¾
tsp
sea salt
-
½
tsp
ground cinnamon (optional)
-
¾
cup
unsweetened plain almond milk
-
1 ¼
cup
almond meal
-
1 ¼
cup
gluten-free flour blend
-
1 ¼
cup
gluten-free oats
-
1
cup
roughly chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix flaxseed meal and water to prepare the flax egg, and let it sit for 5 minutes.
- Mash the bananas with the flax egg, baking powder, and baking soda until only small chunks remain.
- Add vanilla, oil, coconut sugar, brown sugar, maple syrup, sea salt, and cinnamon (if using) and whisk to combine.
- Stir in almond milk and mix well.
- Add almond meal, gluten-free flour blend, and oats, stirring until just combined.
- Divide the batter among the muffin tins, filling them completely to make 12 muffins.
- Top with walnuts if desired.
- Bake for 28-35 minutes or until a toothpick comes out clean and the edges are golden brown.
- Let cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
326
Total fat
16.4g
Total carbohydrates
41g
Total protein
7.2g
Sodium
325mg
Cholesterol
0mg
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