Vegan Flax Banana Muffins!
Look who’s hand is in the muffin jar! Or glass dishware?!?
My family was in town over Memorial Day weekend so I had my sister help me, aka make most of this recipe while I sat at the end of the kitchen counter and shot Instastories of her and I!
She makes these all the time for my nephew and nieces and it’s a really nice base recipe that you can add different flavors too. I had started with my ripe bananas all smashed up and my Bob’s Red Mill egg replacer and then we added on from there.
We are egg-free (unless for me it’s a small ingredient like in Mikey’s English Muffins) so I use the egg replacer or chia eggs for baking/binding.
These lasted less than a day, are a great for breakfast, snacks or desserts, Dalton and I decided we loved them most soaked in almond milk. You can freeze these too so you have something on hand for company, or just busy life stuff with kids and work.
2 medium ripe bananas, smashed
2 “eggs” using the directions with Bob’s Red Mill egg replacer mix (you just mix with water)
2 tsp vanilla (I used Madagascar vanilla)
1/2 cup raw honey (we used 1/4-1/3 cup)
4 TBSP coconut or olive oil
1 tsp baking soda
1 tsp baking powder (aluminum free)
Salt to taste (about 1/2 tsp)
1 cup Gluten Free flour blend
1 cup Gluten free oats (we subbed tigernut flour)
1/2 cup milled/ground flax or chia (I always use Mila)
2 tsp cinnamon
We added raw vegan cacao chips that I had in my freezer too)
Mash the bananas in a bowl
Prepare your “eggs” per package instructions or make a flax egg 1 TBSP flax seed/chia to 2 TBSP water, and let gel together
Add in remaining wet ingredients and stir
Mix all dry ingredients together (except cacao chips)
Mix wet ingredients into dry and stir NOTE: This is where I usually mess up my baking! The dough was pretty dry looking and I thought we needed to add water or almond milk and my sister said NO that’s what it’s supposed to be like and then it all came together. So just follow the directions, unlike me….
Once mixed into dough, add in cacao chips and stir, then scoop into a muffin or cupcake tray to bake. I use silicon muffin holders for this type of stuff.
Bake at 350F for about 15-20 minutes until lightly browned. Let cool (or not) and serve.