Gluten Free&Vegan Banana-Nut Muffins

I’m not vegan myself, but several people near and dear to my heart are, so I prefer to create treats that we can all enjoy. I operate under the same “exclusion is an unnecessary violence” policy endorsed by Grace in Peace, Love, & Misunderstanding. Recipes are no exception. If you’re not vegan, no problem! Just use standard egg and dairy and make any other changes as you see fit. Anything goes! These also happen to use pure maple syrup as a sweetener. If you desire extra sweetness, increase the amount in the recipe, or serve them with a side of maple syrup infused butter/vegan butter substitute for those who want a little extra sweetness.

Vegan Banana Nut Muffins

  • Servings: 12 muffins
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Vegan Banana Nut Muffins

by Lisa Holmberg

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients (12 muffins)

    • · 3 ripe bananas, mashed
    • · 1 flax or chia egg (1 TBS ground chia or flax, mixed with 3 TBS water)
    • · SCANT 1/3 C coconut oil, melted (or oil of your choice)
    • · 1 TBS natural almond butter (no sugar added)
      • · 1 /3 cup pure maple syrup
    • 1/3 cup plain unsweetened almond milk (or dairy free milk of your choice)
    • · 2 cups Bob’s Red Mill Gluten-free Baking Flour
    • · 1 TBS baking powder
    • · 1 tsp salt
  • · ½ to ¾ cup chopped walnuts (adjust to suit your tastes- use more, less, or none!)
  • If you’re in the mood for some chocolate,  add 1/4 cup of vegan mini chocolate chips

Instructions

1. Preheat oven to 400 degrees. Grease standard muffin pan with coconut oil (or oil of your choice).

2. In a separate bowl, mix together flour, baking powder, salt and walnuts. Set aside.

3. In a large bowl, mix together all the rest of the ingredients with a hand-held mixer until well mixed.

4. Stir in your dry ingredients with a large spoon. Mix just until dry ingredients are moistened. The batter will be lumpy. Do not over-mix.

5. Spoon batter into 12 2 ½ inch greased muffin cups.

6. Bake at 400 for 20 minutes.

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