The best healthy banana muffins made with no eggs or dairy! Moist, fluffy, and with a tender crumb, these vegan and gluten free banana muffins need just ONE bowl!
Servings12 Muffins
Calories150kcal
Equipment
- Food Processor
- High speed blender
- Mixing bowl
Ingredients
- 3 large bananas
- 1/2 cup sugar of choice brown, white, coconut, monk fruit
- 1 large egg OR egg substitute flax egg, chia egg etc * See notes
- 1/3 cup vegan butter can use butter if not vegan
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cups Flour of choice White, wholewheat OR all-purpose ** See notes
- Optional: frozen blueberries, walnuts
Instructions
- Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
- In a stand mixer or mixing bowl, add your bananas (mashed), sugar, egg substitute (or egg) and butter and mix until combined. Add the rest of the ingredients and mix until fully incorporated.
- Distribute the batter amongst the muffin liners, about 2/3 of the way full. If desired, top with chopped walnuts. Bake for 20-22 minutes, or until golden brown on top and a skewer comes out clean.
- Allow muffins to cool in the muffin tin for 20 minutes, before transferring to a wire rack to cool completely.
Notes
* To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 10 minutes, to form a gel. That is now a 'flax egg'.** This recipe has been tested with white flour, wholewheat (wholemeal) flour and all-purpose flour. I cannot vouch for any other flour used. Store leftover muffins at room temperature, in a sealed container. They will keep well for up to 1 week or refrigerated to be kept longer. They also freeze well.
Nutrition
Serving: 1muffin | Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Sodium: 290mg | Potassium: 144mg | Fiber: 1g | Vitamin A: 284IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg | NET CARBS: 24g