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

Course Breakfast
Cuisine American
Keyword Banana Muffin
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

  1. Preheat oven to 325F and grease a muffin tin.
  2. 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.
  3. Sift in the baking soda, baking powder, cinnamon and flour and use a spatula to combine. Fold in the walnuts.
  4. Divide the batter in the muffin tin.
  5. 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

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