1-Bowl Vegan Banana Nut Muffins (GF)
User Reviews
4.9
1-Bowl Vegan Banana Nut Muffins (GF)
Description
The recipe uses a flaxseed "egg" made by combining flaxseed meal and water, then stirring in mashed ripe bananas, baking powder, baking soda, and optional cinnamon. Oils and sweeteners including grape seed oil, coconut sugar, brown sugar, and maple syrup are whisked in with vanilla and almond milk. Gluten-free flour blend, almond meal, and oats provide structure and body. Chopped walnuts are added on top for crunch. Batter is portioned into muffin tins and baked until a toothpick inserted comes out clean.
The muffins boast a moist yet sturdy texture from the combination of almond meal and oats, with natural sweetness from bananas and syrup. Nuts add texture contrast. These muffins serve as convenient snacks or breakfast treats that cater to dietary restrictions.
Substitutions such as vegan butter or alternative gluten-free flour blends are possible. The recipe encourages using unbleached paper liners to avoid sticking. The original recipe is an adaptation and provides nutrition estimates.
Ingredients
- 1 Tbsp flaxseed meal (to make a flax egg)
- 2 ½ Tbsp water (to make a flax egg)
- 3 medium banana ~1 1/2 cups as original recipe is written, ripe
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp vanilla extract pure
- 3 Tbsp grape seed oil or olive oil
- 1/4 cup coconut sugar or organic cane sugar
- 1/4 cup packed brown sugar organic
- 2 1/2 Tbsp maple syrup
- 3/4 tsp salt sea salt
- 1/2 tsp ground cinnamon (optional)
- 3/4 cup almond milk or other dairy-free milk, unsweetened plain
- 1 1/4 cup almond meal (I used half almond flour for added fluffiness)
- 1 1/4 cup gluten-free flour blend
- 1 1/4 cup gluten-free oats
- 1 cup walnuts optional, or pecans, roughly chopped
Instructions
- Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with paper baking cups. (I find the unbleached, brown paper liners to work best – they don’t stick to the muffins when peeling.)
- In a large mixing bowl, prepare the flax egg by mixing flaxseed meal and water together. Wait 5 minutes. Then add banana, baking powder, and baking soda and mash until only small chunks remain.
- Add vanilla, oil, coconut sugar, brown sugar, maple syrup, sea salt, and cinnamon (optional) and whisk vigorously to combine. Add almond milk and whisk once more to combine.
- Add almond meal, gluten-free flour blend, and oats and stir until just combined. Then divide batter between muffin tins, filling all the way full - there should be 12 muffins (amount as original recipe is written // adjust if altering batch size).
- Top with walnuts (optional). In place of walnuts, you can also substitute more rolled oats and/or a sprinkle of organic cane sugar.
- Bake for 28-35 minutes or until a toothpick inserted into the center of a muffin comes out clean and the edges are dark golden brown. Remove from oven and let cool in the tin for 5 minutes. Then remove from tin and let cool completely on a cooling rack. The wrappers peel away easier and the muffin texture is best when completely cooled.
- Serve with vegan butter, nut butter, or as is. Store leftovers in a covered container for up to 4 days or in the freezer up to 1 month.
Notes
- Unbleached brown paper liners reduce sticking when baking and peeling muffins.
- You can substitute a 1:1 gluten-free flour blend for the almond meal and gluten-free flour mix if preferred.
- Nutritional values are approximations based on walnuts included and no additional toppings.
- This recipe is adapted from a similar vegan banana bread recipe with a mix of nuts and gluten-free flours.
- Maple syrup and sugar quantities create a balanced sweetness without overpowering the banana flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(muffins)
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1muffins | |
| Calories | 326 | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 7.2g | 14% |
| Fat | 16.4g | 25% |
| Saturated Fat | 1.4g | 7% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 325mg | 14% |
| Fiber | 4.4g | 18% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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