Vegan Banana Walnut Muffins ( Gluten Free )
These vegan and gluten free banana walnut muffins are a quick and easy way to put bananas to good use. These healthy breakfast muffins are chock full of walnuts and banana flavor!
Servings: 12
Calories: 212kcal
Ingredients
- 3 ripe Bananas
- 3 cups flour - I used 2 cups oats flour + 1 cup almond meal
- 1 Tablespoon flaxseed meal + 2 Tablespoons of water
- ¾ cup chopped Walnuts
- ¾ cup unsweetened plain almond milk or other plant based milk
- ½ cup sweetener - I used maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
Optional Toppings
- Dark chocolate chips
- Blueberries
- Dried apricots dates or figs
Instructions
- Preheat oven to 350° Fahrenheit. Line a standard muffin tin with paper baking cups.
- In a large mixing bowl, prepare the flax egg by mixing flaxseed meal and water together. Wait 5 minutes.
- Peel the bananas. Add them in the bowl and mash them into a smooth paste.
- Add the flour, sweetener, cinnamon powder, vanilla extract and baking powder.
- Using a spatula, fold the wet and dry ingredients together until the dry bits of the flour have disappeared.
- Stir in chopped Walnuts. Gently mix again.
- Using a small scoop, portion the batter evenly into a greased muffin tin. Do not fill more than ½ of the tin.
- Tap the pan twice gently on your work surface to get rid of any air bubbles.
- Top the muffins with your choice of toppings if using.
- Bake for 20 minutes, until the muffins have risen and set. A toothpick inserted into the center of a muffin should come out clean. The edges should be dark golden brown.
- Remove from oven and let muffins rest in pan on wire rack for 5 minutes.
- Remove from pan and let cool completely on rack. Devour!
Notes
Spread some vegan butter, nut or seed butter on the top. You can serve them with a side of freshly cut fruit like berries, mangoes, pineapple or melons.
Let the muffins cool down completely before storing. Store leftovers in a covered container for up to 4 days or in the freezer up to 1 month.
Nutrition
Serving: 1Muffin | Calories: 212kcal | Carbohydrates: 39g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 108mg | Fiber: 3g | Sugar: 11g