These banana muffins are incredibly moist, perfectly crumbly, loaded with fiber, low in fat and completely plant-based! You will never want to try any other banana muffin recipe again as this one hits all the marks for your taste buds and your health, and if you have kids, they too will gobble these down!
Prep Time: 15-20 minutes
Cook Time: 25-30 minutes
Yield: 18 muffins
INGREDIENTS
DRY
1 1/2 cup all purpose flour
1 1/2 cup sprouted whole wheat flour (regular whole wheat works fine too)
6 tablespoons maple sugar (coconut sugar is also a nice non refined sugar option)
2 teaspoons baking soda
WET
2 cups mashed banana (~4 medium ripe bananas)
4 flax eggs*
1/3 cup maple syrup
1/2 cup unsweetened plain soy milk
3 tablespoons melted coconut oil
*How to make one flax egg:
Mix 1 tablespoon of ground flax seeds with 3 tablespoons of warm water and let sit for 15 minutes before using. Once thickened this mixture is the equivalent to one whole chicken egg.
Since this recipe calls for 4 flax eggs, simply quadruple these quantities.
HOW TO MAKE THESE DELICIOUS AND FIBER RICH BANANA MUFFINS
1. In a small bowl combine the ingredients for the flax eggs and set aside for 15 minutes.
2. Preheat the oven to 350°F (180°C) making sure that your rack is placed in the middle. Line two muffin pans with muffin liners or large baking cups (I love using chlorine-free, certified compostable ones).
3. In a separate bowl, mash the bananas with a fork, making sure not to leave any big chunks behind, then add in the rest of the wet ingredients, including the flax egg mixture.
4. Place all the dry ingredients into a separate bowl, combining them well and then add all of the dry ingredients to the wet ones and mix well yet avoiding to over mix the batter as that can result in a denser crumb.
5. Finally, add the melted coconut oil and mix quickly.
6. Evenly spoon the batter into the muffin baking liners filling them 2/3 of the way to the top and bake for 30 minutes at 350°F (180°C) or until a toothpick inserted in the center of a muffin comes out clean.
7. Allow the muffins to cool for 5 minutes in the muffin pan before transferring them to a cooling rack until they’ve cooled completely and enjoy. Sadly, in our home these muffins are never fully cooled by the time we sink our teeth in them, they’re THAT good!
FOODFUL TIP
Muffins stay fresh at room temperature or in the refrigerator for a few days and can easily be stored in the freezer for up to 3 months.
The riper the bananas, the sweeter the flavor of the muffins, so don’t be scared of using very ripe, even dark-skinned bananas for these types of recipes. .
Easy variations: You can easily add ½ cup of chopped nuts or seeds (I especially love pecans in this recipe), ½ cup of dark chocolate chips for the chocolate lover in your life, or a cup of grated carrots or zucchini, fresh or frozen blueberries, fresh chopped cranberries or any fruit you fancy!
You love banana muffins but aren't looking for a vegan or plant-based recipe, we have the perfect healthy recipe for you right here Banana Fiberful Chocolate Muffins
DID YOU MAKE THIS RECIPE?
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