I have struggled to find perfect gluten-free and vegan muffins. Many times they came out too dry or never fully cooked. I have worked on perfecting this recipe for a year, because if you are going to indulge in a muffin, it better be perfect!
Banana Walnut Muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 205 kcal
Ingredients
- 1/3 cup melted refined coconut oil or other high quality vegetable oil
- ½ cup maple syrup
- 2 flax eggs*
- 2 large ripe bananas about 1 cup mashed bananas
- ¼ cup non-dairy milk
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 ¾ cups gluten-free flour**
- ½ cup chopped walnuts
Instructions
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Preheat oven to 325F and grease a muffin tin.
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In a large bowl, whisk the oil and maple syrup together. Add the flax eggs and whisk well, then whisk in the mashed bananas, milk, vinegar, vanilla and salt.
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Sift in the baking soda, baking powder, cinnamon and flour and use a spatula to combine. Fold in the walnuts.
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Divide the batter in the muffin tin.
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Bake for until a toothpick inserted into the center comes out clean, about 30 minutes. Allow to cool in muffin tin for 10 minutes.
Recipe Notes
*To make flax eggs, combine 2 tablespoons of flax meal with 5 tablespoons of water, mix and let set for 5 minutes
**I used Bob’s Red Mill 1:1
***For a sweet treat, swap in ½ cup of walnuts for ½ cup of chocolate chips
