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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

Drop The Weight, The Meds & The Emotional Baggage!

© 2019 Going Vegan For Health, LLC

Vegan For Health Blog

Best Oil-Free Vegan Banana Pancake Muffins Ever

January 16, 2019

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

 

Ingredients

 

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 

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!

 

How to

 

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 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 along with the flour and any nuts and mix on low for about 2 minutes and then high for about 1 minute.

 

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 for several hours and then 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 ziploc bag on the counter top (if they even last that long!)

 

What do you want to learn more about:

 

Whole Food Plant-Based Oil-Free Recipes?

Vegan Cooking & Adventure Trips & Retreats?

Working with me for serious weight loss & measurable health gains?

The Free Plant-Empowered Woman Facebook Group?

 

CLICK HERE!

 

With Love, Broccoli & Vegan Weight Loss Magic✨

-Vegan Coach Naomi :)

 

 

 

 

 

 

 

 

 

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