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1-Bowl Vegan Banana Nut Muffins

URL: https://minimalistbaker.com/1-bowl-vegan-banana-nut-muffins-gf/

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

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix flaxseed meal and water to prepare the flax egg, and let it sit for 5 minutes.
  3. Mash the bananas with the flax egg, baking powder, and baking soda until only small chunks remain.
  4. Add vanilla, oil, coconut sugar, brown sugar, maple syrup, sea salt, and cinnamon (if using) and whisk to combine.
  5. Stir in almond milk and mix well.
  6. Add almond meal, gluten-free flour blend, and oats, stirring until just combined.
  7. Divide the batter among the muffin tins, filling them completely to make 12 muffins.
  8. Top with walnuts if desired.
  9. Bake for 28-35 minutes or until a toothpick comes out clean and the edges are golden brown.
  10. 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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