Vegan Banana Nut Muffins - Bravabod
Recipes

Vegan Banana Nut Muffins

Valentina

You know those very faintly banana-flavored banana muffins? These are not like those. Every bite of these moist and fluffy muffins is full of banana flavor and a hint of nuttiness from the almond butter tucked in the batter. They're also gluten-free and quite easy. Win-win.

How To MakeDiet Type: Plant-based

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Freeze For 3 months

Best by 1 week refrigerated


Shopping List
  • 4 very ripe bananas, mashed
  • 1 cup walnuts or pecans (optional)
  • 1 cup sorghum flour
  • 1/2 cup arrowroot or tapioca starch
  • 1/4 cup cane sugar or coconut sugar
  • 2 tablespoons smooth peanut or almond butter (Note 1)
  • 2 tablespoons grapeseed oil
  • 2 tablespoons cold water
  • 1 tablespoon flax meal
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Preheat the oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
  2. Step 2: In a small bowl, stir the flax meal with the cold water. Place in the refrigerator for 5 to 10 minutes to firm up. It will be ready when it has a sticky gel-like texture.
  3. Step 3: Mix all ingredients, except the optional nuts, in a bowl. Stir just until no lumps remain and the nut butter has incorporated into the batter. Fold in half of the optional nuts. Pour the batter into the muffin tin, leaving some extra room for them to rise. Sprinkle any optional remaining nuts on top.
  4. Step 4: Bake at 350°F for 30 to 35 minutes, or until firm to the touch. Allow to cool fully before handling.
  5. Serve: Enjoy as a part of a quick breakfast or snack. These freeze very well.

Recipe Notes

Note 1: To make these muffins nut-free, you can omit the nut butter and use an equal amount of additional grapeseed oil. Sunflower seed butter would also work here, but will turn the muffins a green color (a natural chemical reaction from the baking soda). They will still taste delicious.

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Vegan Banana Nut Muffins

PT45M 4 very ripe bananas, mashed 1 cup walnuts or pecans (optional) 1 cup sorghum flour 1/2 cup arrowroot or tapioca starch 1/4 cup cane sugar or coconut sugar 2 tablespoons smooth peanut or almond butter (Note 1) 2 tablespoons grapeseed oil 2 tablespoons cold water 1 tablespoon flax meal 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon apple cider vinegar or lemon juice 1/4 teaspoon salt Gluten Free Vegan 10 Servings Ingredients:

10 Muffins

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Takes 1 min