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Healthy vegan banana muffins

Healthy Gluten-Free Vegan Banana Muffins

Author Chef Summer Storm - garden grub
These banana muffins are easy to make, slightly sweet and fluffy, with little bits of nuts. They are a perfect grab-and-go snack or breakfast!
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Course Breakfast, Snack
Cuisine American
Servings 6 muffins

Equipment

  • Non-stick 12 cup muffin tin
  • Blender or food processor

Ingredients
 

  • 1 tbsp flax meal
  • 3 tbsp water
  • 8 medjool dates, pits removed
  • 1/2 cup plain, unsweetened cashew milk (You can also use almond or soy milk!)
  • 1 cup banana, extremely ripe (Roughly one large banana)
  • 1 tbsp + 1 1/2 tsp coconut oil
  • 1/2 tsp vanilla extract
  • 1 1/2 cups oat flour (Or rolled oats, and then you can blend them into flour yourself!)
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 1/4 tsp + 1/8 tsp kosher salt
  • 1/2 cup raw pecans, roughly chopped, plus more for sprinkling on top of the muffins
  • Coconut oil or vegan butter, for greasing the muffin tin

Instructions
 

  • Combine the flax meal and water in a small bowl to create a vegan egg. Allow this to rest for at least 10 minutes, stirring it occasionally to keep it from separating. Set aside.
  • Bring a small pot of water to a boil. Once it is boiling, add in your dates and cook them for 30 seconds. Then, drain the water and place the softened dates into a food processor or blender.
  • Add the flax egg, milk, banana, coconut oil, and vanilla extract to the blender as well. Blend until extremely smooth. Set aside.
  • To a medium-sized mixing bowl, whisk the oat flour, pumpkin pie spice, cinnamon, baking soda, and salt.
  • Scrape the wet mixture from the blender into the bowl of dry ingredients and stir until just combined.
  • Fold in the chopped pecans until evenly distributed throughout the batter.
  • Preheat the oven to 375 degrees Fahrenheit.
  • Generously grease the middle six spots of your muffin tin with coconut oil or vegan butter. Alternatively, you can use muffin liners with pan spray.
  • Evenly distribute the batter amongst the six greased spots and smooth the tops around with a spoon.
  • If desired, sprinkle a pinch of chopped pecans and rolled oats over each top. This not only makes them look prettier but adds a bit more texture and flavor!
  • Bake the muffins on the middle oven rack for 17 minutes, rotating the pan halfway through baking.
  • Allow the muffins to cool down slightly and serve with a swipe of butter on top!
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