Healthy Banana Muffins
User Reviews
5
Healthy Banana Muffins
Description
These muffins use ground flaxseed combined with warm water to create an egg replacement, mixed with whole wheat pastry flour and warming spices like cinnamon and nutmeg for flavor depth. Almond milk, apple cider vinegar, maple syrup, olive oil, and vanilla extract create the wet mixture, which is combined with the flaxseed gel and dry ingredients carefully to avoid overmixing. Mashed ripe bananas add moisture and natural sweetness, while optional chocolate chips contribute additional sweetness and texture.
Baked in a greased or sprayed 12-cup muffin tin at 350°F, the muffins develop a lightly browned top and tender crumb. A toothpick inserted near center should come out nearly clean to indicate doneness. Cooling them on a wire rack helps set the texture.
These muffins make a hearty snack or breakfast item with wholesome ingredients and adaptable options for vegan preferences by replacing eggs with flaxseed mixture. The spices complement the banana and optional chocolate chips well and support a moist, tender bite.
Ingredients
- 4 tablespoons ground flaxseed plus 4 tablespoons warm water
- 1¾ cups whole wheat pastry flour (or white/wheat mix)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt sea salt
- ⅔ cup almond milk
- 1 tablespoon apple cider vinegar
- ⅓ cup maple syrup
- ⅓ cup olive oil or any neutral oil
- 1 teaspoon vanilla extract
- 1 cup banana about 2 bananas, mashed ripe
- ½ cup chocolate chips optional
Instructions
- Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
- In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
- In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a medium bowl, combine the almond milk, apple cider vinegar, maple syrup, oil, and vanilla and stir to combine. Stir in the flaxseed mixture.
- Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the mashed banana and chocolate chips, if using. Use a ⅓ cup measuring scoop to divide the batter into the muffin tin.
- Bake 18 to 20 minutes or until a toothpick comes out almost clean. Let cool 15 minutes, then transfer to a wire rack to continue cooling.
Notes
- For non-vegan baking, substitute the flaxseed and water mixture with 2 eggs.
User Reviews
Overall Rating
5
You'll Also Love
