Wholesome Vegan Banana Nut Muffins
Made with whole grains and speckled with crunchy nuts, these wholesome vegan Banana Nut Muffins make for a healthy breakfast or snack!
Servings: 12 muffins
Calories: 226kcal
Ingredients
- 1 flax egg 1 tablespoons ground flaxseed + 3 tablespoons water
- 2 cups whole wheat flour
- ¾ cup coconut sugar*
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup mashed banana
- 1 cup non-dairy milk
- ¼ cup neutral oil
- ½ cup nuts chopped
Instructions
- Preheat your oven to 400 °F degrees and line 12 muffin cups with silicone muffin liners or spray the cups with non-stick cooking spray. Set aside.
- In a small bowl, prepare your flax egg by whisking 1 tablespoon of ground flaxseed with three tablespoons of water. Set aside to thicken while you prepare the rest of the batter.
- Add in the remaining ingredients, including the chopped nuts and thickened flax egg, and mix until just combined.
- Evenly divide the batter among the 12 muffin cups and bake for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool slightly before removing from the pan to cool completely on a wire rack.
- Store the muffins in an air-tight container outside of the fridge for 1-2 days or in the fridge for up to a week. These taste best when warmed slightly before serving.
Notes
*You can use cane sugar in place of the coconut sugar. Additionally, you can also decrease the sugar to ½ cup for a slightly less sweet muffin.
Nutrition
Calories: 226kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 215mg | Potassium: 215mg | Fiber: 4g | Sugar: 15g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 1mg