Super Addictive Banana Muffins
Do you LOVE banana bread as much as I do?
I tell you, I have a hard time stopping at one slice of that magnificent loaf… especially if you fry it up in a pan with a little coconut oil - WOW. I decided to start making banana muffins rather than a full loaf because it feels like I’m eating less, when in reality… I’m still eating 2-3 muffins at a time (whoopsy daisy).
I’ve been making these muffins for a couple of years now and they have always been a hit with my friends, family, and strangers alike! Up until recently I was adding 1 cup of raw sugar to the recipe, but in an attempt to reduce my sugar intake, I decided to omit it all together and you know what? They taste EXACTLY the same. So from here on out I’m making these babies with no added sugar. You can take it one step further and omit the salt as well, which I’ve been doing recently and once again, don’t really notice a difference. It’s all about your preferences though!
These muffins are gluten-free, vegan, sugar free, AND salt free - if you so choose. What more could you ask for? I use a blend of gluten-free flours, including oat, and almond.
Oat flour is rich in Manganese, phosphorous, magnesium, copper, iron and zinc - it even has high levels of vitamin B1, B12, and folate!
Almond flour is high in protein, manganese, vitamin E, and monounsaturated fats (the healthy fats our bodies need)! It also contains fiber, which - let’s be honest - we all need a little more of these days.
SO if you want a tasty muffin that is also packed full of vitamins, fiber, minerals, and antioxidants - look no further!
If you try this recipe, let me know! Leave a comment, share this post, and be sure to tag #thelittlestoat on Instagram. I can’t wait to see what delicious creations you come up with!
Super Addictive Banana Muffins
Makes about 12 muffins.
1 cup Bob’s Red Mill 1:1 gluten-free flour
1/2 cup oat flour
1/2 cup almond flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt (optional)
4 super ripe bananas, mashed
2 flax eggs (2 tbsp ground flax + 6 tbsp boiling water)
1/2 cup vegan butter, melted
2 tsp pure vanilla extract
Preheat your oven to 350 degrees & line your muffin tin with baking cups
In a large bowl, make your flax eggs. Stir until combined and set aside
Mix all of your dry ingredients together in a small bowl & whisk until combined, set aside
Add the bananas to the flax eggs and mash - I like to leave chunks of banana throughout my batter, but if you want it smooth - mash until you reach the desired consistency
Add the rest of your wet ingredients to the banana and flax & mix until combined
Add the dry ingredients to the wet, mix until almost completely combined, but don’t OVER MIX - you should still see a little flour throughout the batter
Divide the batter between your muffin cups until no batter remains & bake for 30-45 minutes, the tops should be golden brown and a toothpick should come out clean when inserted into the centre of your goodies!
WANT TO MAKE THESE EVEN MORE SCRUMPTIOUS?
DON’T BE AFRAID TO EXPERIMENT AND ADD OTHER THINGS LIKE NUTS, CACAO NIBS, OR FRESH/FROZEN FRUIT TO YOUR BATTER!
(My personal faves are raspberries, chocolate chips, and/or pecans!)
*If you decide to add nuts or other dry ingredients, add 1/2-1 cup to your dry ingredients
**If you add fruit, add 1/2-1 cup at the very end, once you’ve combined your wet and dry ingredients. Just carefully fold the fruit in until combined. Don’t over mix!