loveandlemons5.0
Vegan Banana Muffins
These vegan banana muffins are soft, tender, and full of spiced banana flavor. I like to make a double batch and freeze the extras to have on hand for quick breakfasts or snacks.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
2
In a small bowl, combine the flaxseed and warm water and set aside to thicken for ⏱️ 5 minutes.
3
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
cinnamon1 teaspoonbaking powder1 teaspoon
4
In a large bowl, whisk together the mashed banana, almond milk, maple syrup, oil, apple cider vinegar, and vanilla. Stir in the flaxseed mixture.
apple cider vinegar1 tablespoon
5
Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix. Fold in the chocolate chips, if using. Use a ⅓ cup measuring scoop to evenly divide the batter into the muffin tin.
6
Bake for 18 to ⏱️ 22 minutes, or until a toothpick comes out almost clean. Let cool in the pan for ⏱️ 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
calories
220 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
3 g
sugar Content
11 g
sodium Content
199 mg
protein Content
3 g
trans Fat Content
0.04 g
carbohydrate Content
30 g
saturated Fat Content
3 g
unsaturated Fat Content
7 g
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