If you've tried other vegan banana muffin recipes and were disappointed, you have arrived at the right place.
That's because we have figured out how to create a fluffy muffin without fatty oils or vegan butter, soggy applesauce or a consistency that's dry and crumbly as an old bone. And we've used a secret ingredient which does the trick!
The rest of this recipe was based on Minimalist Baker's Banana Crumb Muffins
which we started out making years ago while constantly testing how to remove the oil and make a fluffier muffin, and of course, leaving off the fatty, sugary crumb topping that is totally not necessary for this new version. It contains several differences so it warranted its own recipe, but I definitely want to give props to Minimalist Baker for the basics of this recipe.
Vegan Cooking Level: Medium
2 maple flax eggs (2 tbsp. flax meal + 5 tbsp. maple syrup)
4 very ripe bananas
1/2 cup heaping brown sugar
2 tbsps. aqua faba (juice from can of chick peas)*
1 tsp. vanilla extract
1 tsp. baking soda
3 tsps. baking powder
1/2 tsp. sea salt
3 cups oat flour (made from grinding oats in a blender or processor)
1 tsp. cinnamon (optional)
1/4 cup chopped walnuts (optional)
*I save the juice from either cooking chick peas or from the can in ice cube trays which equal exactly 2 tbsp ea. and are perfect for when you need it at times like this, for satueeing and for other recipes!
Step 1: Make the maple flax eggs and set aside to gel for several minutes. Preheat your oven to 375 degrees F.
Step 2: In a mixer or by hand, mash the ripe bananas. Add the brown sugar, vanilla extract, aqua faba, baking soda, baking powder and sea salt. Add the maple flax eggs last and mix on low.
Step 3: Grind the oats in a mini-processor or magic bullet and add to the bowl and mix on low for about 2 minutes and then high for about 1 minute. Fold in any nuts.
Step 4: Scoop into ungreased silicone or nonstick muffin pan, 10 for large muffins filled to the top or for smaller muffins fill all 12 cups evenly. Set timer for 25 minutes and sit back and watch/smell the magic!
Let cool and then gently twist out of the muffin pan. These are actually best the next day, cut in quarters and enjoyed with tea or coffee. They make a great portable, healthful and low-fat snack, too. These keep for a whole week, stored in a container or ziploc bag (a bit open to avoid condensation) on the counter top and they freeze beautifully, too!
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-Vegan Coach Naomi :)