The best healthy banana muffins made with no eggs or dairy! Moist, fluffy, and with a tender crumb, these vegan and gluten free banana muffins need just ONE bowl!
1 1/2cupsall-purpose flourWhite, wholewheat OR all-purpose ** See notes
Instructions
Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
In a stand mixer or mixing bowl, add your bananas (mashed), sugar, prepared flax egg and vegan butter and mix until combined. Add the rest of the ingredients and mix until fully incorporated.
Distribute the batter amongst the muffin liners, about 2/3 of the way full. If desired, top with chopped walnuts. Bake for 20-22 minutes, or until golden brown on top and a skewer comes out clean.
Allow muffins to cool in the muffin tin for 20 minutes, before transferring to a wire rack to cool completely.
Notes
* To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 10 minutes, to form a gel. That is now a 'flax egg'.TO STORE. Store leftover muffins in an airtight container at room temperature for up to 1 week. To keep them fresher for longer, refrigerate the muffins for up to 2 weeks. TO FREEZE. Freeze the muffins in a freezer bag for up to 3 months. Let them thaw overnight in the fridge before enjoying, or pop them in the microwave in 15-second intervals until warm. If they’re dry, I like to add a little vegan butter to soften them up.