Fluffy Vegan Banana Muffins (GF) (Edit recipe)

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What could be better than biting into a fluffy vegan banana muffin? Basically nothing. That's why you need to make this fluffy banana muffin recipe. Sweetened with bananas and a touch of maple syrup, it makes for the perfect mid morning snack or post-dinner dessert. These muffins are also gluten-free and refined sugar-free.

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PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 12

Ingredients

2 Banana, ripe
1 Tbsp Organic Creamy Peanut Butter, natural
.25 cup Pure Maple Syrup
.25 cup Almond Milk
1.5 cups Almond Flour
.5 cup Oat Flour
1 tsp Baking Powder
.5 tsp Baking Soda
2 tsp Ground Cinnamon
.5 cup Semi-Sweet Chocolate Chips

Flax Egg

1 Tbsp Flax Seed Meal
3 Tbsp Water, warm

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350ºF.
Make flax egg: In a small bowl, add 1 tbsp flax seeds and 3 tbsp hot water and let sit for 5 minutes.
If you do not have oat flour, take a food processor and pulse 1/2 of oats until blended into a flour texture. Remove from your food processor and place in a separate bowl.
In the bowl, add in all dry ingredients and mix until all dry ingredients are combined.
In a food processor, add in all wet ingredients, including flax egg and pulse until all ingredients are well combined.
Add dry ingredients to wet and use a spatula to mix batter together.
Fold in chocolate chips with spatula.
Line or spray a muffin tray with muffin liners or cooking spray and scoop dough with cookie scooper to make sure all muffins have an equal amount of batter in them. Top muffins with additional chocolate chips.
Place in the oven and let cook for 30 minutes at 350ºF.
Once they are cooked, remove from the oven and let cool for at least 10-15 minutes. Remove from the muffin tray and place in an airtight container.
Enjoy!

Notes

How to store: place muffins in an airtight container in the fridge for up to one week. How to freeze: place muffins in an airtight container in the freezer for up to one month. Before eating, leave out for 30 minutes, then place in the microwave to heat up. Keyword healthy snack recipes, vegan dessert recipes, vegan meal prep ideas

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	126
Fat:	7 g
Carbohydrates:	16 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	112 mg
Fiber:	2 g
Sugars:	12 g
Calculated per serving.