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!
Preheat oven to 380° F.
Grease 12 muffin tins.
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.
0 servings
1
* 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.
