Healthy Banana Muffins
These banana muffins are so sweet and delicious, you'd never know they were made with all healthy ingredients and no refined sugar. They're perfect for a morning snack or after-dinner treat to be enjoyed without any guilt. This recipe is egg and dairy-free, but can easily be substituted depending on your dietary preferences.
Ingredients
Dry Ingredients
- 2 cups whole wheat flour (250 g)
- 2 tsp baking powder (8 g)
- 1/2 tsp baking soda (2 g)
- 1 tsp cinnamon (3 g)
- 1/2 tsp salt (2 g)
Wet Ingredients
- 2 ripe bananas mashed
- 1/2 cup coconut sugar (70 g)
- 1 cup oat milk
- 1 tsp apple cider vinegar
- 1/4 cup butter melted
- 1 tbsp vanilla extract
- 2 tbsp ground flaxseed (16 g)
Instructions
- Preheat your oven to 375°F and grease your muffin pan or line with muffin cups.
- Prepare the flax egg by mixing 2 tbsp ground flaxseed with 4 tbsp water. Set aside to thicken. Then, prepare vegan "buttermilk" by combining 1 cup oat milk with 1 tsp apple cider vinegar. Stir vigorously then set aside. (See notes for non-vegan options.)
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Mix well and set aside.
- Add bananas to a large bowl and mash. Then, add coconut sugar, melted butter, vanilla, flax egg, and "buttermilk". Mix well to combine.
- Pour dry ingredients into the bowl of wet ingredients and stir until just it's just combined and there are no more bits of flour visible. Be careful not to overmix.
- Pour batter into muffin pan and fill each one to about 3/4 full.
- Bake for 23-25 minutes. After removing them from the oven, allow them to cool in the pan for another 10 minutes before transferring to a cooling rack.
Notes
This recipe uses no eggs or dairy. For a non-vegan alternative, you can substitute 1 cup of buttermilk instead of oat milk and apple cider vinegar. You can also substitute 2 eggs instead of flax eggs.