Kyla is always conscious of our sugar intake and is looking for healthy ways to snack without compromising on flavour. These Banana Muffins are Vegan & GF and they hit the mark. These muffins are made from oat flour and maple syrup with no oil. They’re still moist and pretty healthy, without giving up on taste. We fed VegHeads and omnivores alike with these muffins and they got thumbs up all around. I don’t know about you, but we always seem to have ripe bananas in the house and this is a great way to make a delicious breakfast/snack while cutting down on food waste, which as we know is baaaaad. So, if you’re looking for great taste and texture in a less processed muffin then look no further.
Banana Muffins Vegan & GF
Course: Breakfast, DessertCuisine: Vegan, Gluten FreeDifficulty: Easy12
servings10
minutes40
minutes50
minutesIngredients
1/3 cup of oat or other non dairy milk
1 Tbsp of apple cider vinegar
2 Tbsp of ground flax
1/2 a cup of maple syrup
1 cup of ripe banana, mashed
1 un-ripened banana for decoration
2 Tbsp of tahini or peanut butter
1 tsp of vanilla extract
1 1/2 cups of oat flour
2 tsp of ground cinnamon
1 tsp of baking soda
1/2 tsp of baking powder
1/2 tsp of salt
Directions
- Preheat your oven to 350° F
- In a small bowl, whisk together the oat milk and cider vinegar and let stand for a couple of minutes.
- In a larger bowl mash together the ripe banana, maple syrup, tahini, vanilla and milk mixture and flax.
- To the banana mixture stir in the flour, cinnamon, baking soda, baking powder and salt until you get a nice batter texture.
- Divide the batter between 12 muffin cups.
- Slice the un-ripened banana and top each muffin with a slice.
- Bake for 40 minutes and use the toothpick test to make sure the muffins are baked through.
Notes
- If the batter seems too stiff after adding the dry ingredients, stir in a little more milk until you achieve the desired texture.