These delicious muffins are 100% plant-based using 2 flax eggs (don't worry it's easy!) and plant-based milk. They freeze beautifully and might actually taste better after removing them from the freezer and letting them thaw. They are perfect for a quick breakfast, snack on-the-go and lunch boxes.
Yield: 12-18 muffins
Cook time: 30 minutes
Ingredients
2 Tbsp ground flax seed
5 Tbsp water
4 very ripe bananas
1/2 cup maple syrup
1/4 cup olive oil or melted coconut oil
1/4 cup almond, soy or oat milk
1 tsp vanilla extract
1 and 3/4 cups whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 cup walnuts, chopped (optional)
1/4 cup chocolate chips (optional)
Preparation
Step 1: Preheat your oven to 325° and lightly grease a 12 cup muffin pan. Combine the ground flax seed and 5 Tbsp water in a small bowl. Stir together and let sit for at least 5 minutes. This will be your flax egg.
Step 2: Peel and mash the bananas in a large bowl. Add the maple syrup, oil, milk and vanilla extract. Mix to combine.
Step 3: Add flour, baking soda, cinnamon and salt to a medium sized bowl and whisk together.
Step 4: After allowing 5 minutes or more for the flax egg to thicken, add it to the wet ingredients and stir to combine. Add the dry ingredients to the wet ingredient bowl. Use a large spoon to stir until just combined.
Step 5: If using, gently fold in the walnuts and chocolate chips.
Step 5: Scoop the muffin dough into each tin until they are 1/2 full. Bake for 18-20 minutes or until a toothpick comes out clean. Watch the muffins closely to avoid over baking. Remove the muffins from the oven and let cool in the pan for 5 minutes. Transfer to a cooling rack and let them cool completely.
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