Let me first say these muffins are SO good! And, you can be sure they really are or I wouldn’t take the time to write about them and post them to my blog. 🙂 Oh, and my 4-year-old can’t stop eating them!! I have had to “hide” them so she doesn’t continually ask for more! They are also very easy and they have to be healthy!
Gluten-Free Vegan Muffins
- 2 Flax eggs (2 Tbs flax meal mixed with 5 Tbs water – stir together and let set until thickened)
- 2 ripe bananas, mashed
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 cup Almond meal
- 1 cup oat flour (I didn’t have any so I just ground some oats in my food processor until it was a flour)
- 1/4 cup unsweetened coconut flakes
Pre-heat oven to 350 degrees and prepare your muffin tin. This recipe makes approximately 8 regular muffins or 24 miniature muffins.
Mix together the dry ingredients and the wet ingredients separately, and then combine them together until well mixed. The batter will be thick, but if it is too stiff you can add additional almond milk until it is smooth and easy to stir.
Bake at 350 degrees for 25-30 minutes if using a regular sized muffin tin or 15-20 minutes for miniature muffins.
OPTIONAL: If you like your muffins a little bit sweeter, you can add 3 Tbs coconut palm sugar which has a very low glycemic index. Or, if you aren’t worried about animal products you can use honey (but it does have a pretty high glycemic index). I have made them with the sugar and without and really couldn’t taste much difference. They really are sweet enough with the ripe bananas.
These muffins are perfect for breakfast because they are so filling. It is practically a baked oatmeal cup with bananas and almonds!
This weekend I bought some discounted ripe bananas at the grocery store and made a triple batch of muffins. They are in the freezer now and I plan to pull them out for breakfast over the next couple of weeks.