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VEGAN Banana Muffins

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These VEGAN Banana Muffins (Gluten-free) made with oats flour & flaxseed 'egg' make an excellent fiber-rich breakfast to kick-start your day!
Adapted from Beaming Baker

VEGAN Banana Muffins

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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 2 large, over-ripe bananas (a little less than 1 cup when mashed)
  • 0.25 cup melted coconut oil
  • 0.5 cup coconut sugar + 2 tbsp more for topping
  • 2 flax 'eggs' (2 tbsp flaxseed powder + 6 tbsp water)
  • 0.5 cup unsweetened cashew milk, room temperature (substitute with other non-dairy milk)
  • 0.25 tsp vanilla bean paste (substitute with vanilla essence)
  • 1.75 cup oat flour
  • 1 cup rolled oats + 2 tbsp for topping
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon powder

Method
 

  1. Preheat oven to 375°F/190°C. Line a 12-cup muffin tray with cupcake liners.
  2. Whisk the flaxseed powder and water, let sit for 5-10 minutes. It will absorb the liquid and turn very gelatinous (like an egg!). Whisk again and set aside.
  3. In a large mixing bowl, mash the over-ripe bananas with a fork. Add all the wet ingredients to it (coconut oil, coconut sugar, flax eggs, cashew milk and vanilla). Whisk until combined.
  4. Add the dry ingredients (oats flour, oats, baking soda, baking powder and cinnamon powder). Stir just until combined. Do not over mix.
  5. Divide the batter between the lined muffin tins. Top with remaining coconut sugar and oats.
  6. Bake in the preheated oven at 375°F/190°C for 24-26 minutes. A skewer inserted into the center may still come out slightly sticky, but that's ok. It will continue to cook and firm-up as it cools.
  7. Transfer to a wire rack and cool completely.
Freeze for later!
  1. You can freeze muffins for later use. Once cooled completely, place on a large baking tray and freeze until solid. Transfer to a freezer-safe bag, remove excess air and seal tight. You may also wrap each muffin individually in cling-film.
  2. To defrost, move the muffins you need to the fridge overnight. Microwave for 10-20 seconds and serve warm.