Vegan Banana Nut Muffins
These muffins are so quick to make! They come together using only ONE bowl. I love how they cook a lot faster than the traditional banana bread, and there are no crumbs to contend with when you don’t need to slice the loaf. Your home will be smelling delectable in no time! Perfect for those lazy Sunday afternoons when you want something a little sweet-but don’t want to feel bad about eating it!
Why Make My Banana Nut Muffins?
Well, besides the obvious reason that Banana muffins are an excellent way to use up super ripe bananas! These muffins are oil-free and packed full of healthy omega 3’s due to the ground flax and walnuts! Extra fiber is added from the 4 whole ripe bananas and the use of whole wheat flour instead of all purpose. I’ve only used an added 1/2 cup of sugar here, so over all this is a pretty healthy recipe. I’d even go as far as to say its actually breakfast worthy! send the kiddos to school with this treat instead of the packaged stuff:) Their friends will be jealous!
Vegan Banana Nut Muffins
- 24 count muffin tin or 2 twelves
- paper liners or non-stick spray
- 4 RIPE as in spotty bananas
- 1/2 cup brown sugar
- 1/4 cup ground flax mixed with 1/4 cup water
- 1 1/2 cups whole wheat flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 3/4 tsp. salt
- 2 tsp. cinamon
- 36 walnut halves to top the muffins
How to Make Vegan Banana Nut Muffins
The Nitty Gritty:
Set the oven to 375 degrees Fahrenheit
Place all 4 bananas into a large bowl and mash with a potato masher or fork
Add in the 1/2 cup of brown sugar
In a separate container make the "flax egg" by combining 1/4 cup of GROUND flax (this will not work with whole flax seeds) and 1/4 cup of water. Stir and wait a minute or so. The mixture will congeal. Now add it into your bananas and brown sugar.
Sprinkle the Whole Wheat flour over top of the banana mixture-but don't mix it yet;)
Sprinkle your baking soda, baking powder, salt and cinamon on top of the flour.
Now go ahead and mix the batter together until just combined.
Fill up your muffin cups:) I used an ice cream scoop to fill my muffin tins. This got them about 1/2 way full and made around 18 muffins. Your cooking time, and yield will be affected by how much you fill your muffin cups. I wouldn't go over filling 2/3rds of the way full.
Use RAW walnut halves to garnish your muffins and add flavour. I love this technique because the walnuts toast perfectly during the muffin baking time and really up the flavour and texture (and health benefits) of this muffin!
Pop your trays into the oven for around 20-24 minutes. The cooking time depends on your oven and how full your cups are. don't stress too much. This batter is pretty forgiving.
Now wait patiently for the timer to go, and quickly remove them from the oven and devour while still steaming hot, slathered with a tasty vegan butter! (Because they're oil free, remember!?)
So, I really hope you guys enjoyed this recipe. Honestly they really didn’t last long in our house so next time I might try and stash half the batch in the freezer;)
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