Grain-free Vegan Banana Nut Muffins

Prep Time10 minsCook Time25 minsDifficultyBeginnerYields12 ServingsCategoryBreakfast, Snack

This wholesome muffin recipe will be a favorite! They make for a perfect snack or breakfast
on-the-go.

If you are looking for a Non-Vegan option, use 1 regular egg. For a fun Fall muffin, replace the banana with pumpkin puree for Pumpkin Nut Muffins. Keep in mind that pumpkin is not as sweet as ripe bananas so you might need some extra coconut sugar. Looking for more protein? Add a scoop of pea or whey to the mix!

1 flax egg: 1 tablespoon of ground flaxseed + 3 tablespoons water

2 cups whole wheat flour

¾ cup coconut sugar

1 tbsp baking powder

2 tsp cinnamon

½ tsp salt

1 cup mashed bananas

1 cup non-dairy milk

¼ cup neutral oil

½ cup nuts chopped

Prep

Preheat oven to 380° F.

Grease 12 muffin tins.

Make

In a small bowl, prepare your flax egg by mixing flaxseed and water (use a regular egg if you are making a non-vegan muffin). Set aside while you prepare the rest of the batter.

Place all dry ingredients in a large bowl: flour, sugar, baking powder and salt.

Add in the remaining ingredients, including chopped nuts and thickened flax egg, and mix until just combined.

Evenly divide the batter among the 12 muffin cups and bake for about 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool slightly before removing from the pan to cool completely on a wire rack.

You can store them in the fridge for up to a week or outside the fridge for 1-2 days.

Nutrition Facts

12 servings

Serving size

Amount per serving
Calories226

% Daily Value *
Total Fat 9g12%
Saturated Fat 1g5%
Trans Fat 8g
Total Carbohydrate 28g11%
Dietary Fiber 5g18%
Total Sugars 11g
Protein 6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.