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Best Oil-Free Vegan Banana Pancake Muffins Ever

  • Writer: Vegan Coach Naomi Green
    Vegan Coach Naomi Green
  • Jan 16, 2019
  • 2 min read

Updated: Mar 28, 2022

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!


Vegan Cooking Level: Medium

Ingredients

2 maple flax eggs (2 tbsp. flax meal + 5 tbsp. maple syrup)

4 very ripe bananas

1/2 cup 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 1/2 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!

How to

Step 1: Preheat oven to 375 Degrees F. Grind the oats in a mini-processor or magic bullet and set aside. 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: Add your ground oat flour 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 non-stick 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!

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?

With Love, Broccoli & Vegan Weight Loss Magic✨

-Vegan Coach Naomi :)

 
 
 

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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.

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