Recipes

Vegan Banana Nut Muffins

Valentina P

Difficulty

•

Time 45"

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

Freeze For 3 months

Best by 1 week refrigerated

Shopping List

4 very ripe bananas, mashed
1 cup walnuts or pecans (optional)
1 cup all purpose flour (we use gluten-free)
1/2 cup arrowroot or tapioca starch
1/4 cup cane sugar or coconut sugar
2 tablespoons smooth peanut or almond butter
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

Step 1: Preheat the oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
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.
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.
Step 4: Bake at 350°F for 30 to 35 minutes, or until firm to the touch. Allow to cool fully before handling.
Serve: Enjoy as a part of a quick breakfast or snack. These freeze very well.

Nutrition

Serves 10
Calories Per Serving: 168			DAILY VALUE %
Total Carbohydrate 30g	10%	Net Carbohydrate 27
Protein 3g	6%	Total Fat 5g	8%
Fiber 3g	13%	Potassium 187mg	5%
Vitamin A	1%	Vitamin C	7%
Calcium	4%	Iron	6%

Nutritional information suggested is for 1 muffin.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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Vegan Banana Nut Muffins

PT45M 4 very ripe bananas, mashed 1 cup walnuts or pecans (optional) 1 cup all purpose flour (we use gluten-free) 1/2 cup arrowroot or tapioca starch 1/4 cup cane sugar or coconut sugar 2 tablespoons smooth peanut or almond butter 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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