We wanted something to go with our protein shake the other morning and I whipped up these delightful banana muffins. I said "wowww" when I broke into them, so moist, fluffy and they taste fantastic. I love a good muffin, don't you?
Delicious Banana Muffins (Gluten-Free & Vegan)
Yield: 12
Prep time: 15 MCook time: 20 MTotal time: 35 M
These muffins are incredible. They are moist, sweet, delicious and fluffy. A gluten-free success! Get the recipe below.
Ingredients:
- 1 1/2 Cups Ripe Bananas (Spotted)
- 2 Tbsp Flax Meal
- 6 Tbsp Water
- 1/4 Cup Melted Earth Balance, Coconut Oil or Avocado (or more nut/seed butter for oil-free)
- 1/4 Cup Peanut Butter (or Nut/Seed Butter of choice)
- 2 Tbsp Dairy Free Milk of choice
- 1 tsp Pure Vanilla Extract
- 2 Cups Gluten-Free Flour 1:1 or see notes
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Sea Salt
- Opt: up to 1 Cup add-ins (raisins, cranberries, chocolate...)
Instructions:
How to cook Delicious Banana Muffins (Gluten-Free & Vegan)
Peaceful Preparation
- Preheat the oven to 350°F. Line or lightly grease a muffin tin, mine was a funny size but normal muffin tin would be great.
- Combine the flax meal with water, using warm or hot water quickens congealing. Seat aside for 3-5 minutes.
- In a medium to large bowl mash the bananas with a fork. Add the congealed flax mixture, oil, peanut butter, dairy free milk and vanilla. Whisk to combine.
- Add the flour, baking powder and baking soda, salt and add-ins if using. Mix until combined.
- Divide into muffin cups and bake for 20 minutes or until golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then place on a rack to cool. Enjoy!
Notes:
Flour: I used 1 1/2 cup rice flour, 1/2 cup starch. You can also use whole wheat or an all purpose flour if not gluten-free.
