Vegan Banana Muffins
These scrumptious muffins are so good you would never know that they are vegan. They are light, fluffy, and moist with a crunchy top- just as a muffin should be. Even if you’re not vegan, these muffins are sure to become your go-to for every occasion!
2 batches flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
1/2 heaping cup (packed) brown sugar
1/4 cup melted coconut oil
2 tsp vanilla extract
2 tsp baking soda
1/2 tsp sea salt
1.5 cups all-purpose flour
1/2 cup rolled oats
1/4 cup chocolate chips (vegan if desired)
Preheat oven to 375 degrees F and lightly grease a standard size muffin tin (will make 10-11 muffins as original recipe is written // adjust if altering batch size)
Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
Add banana and mash, leaving just a bit of texture.
Add brown sugar, baking soda, salt and whisk for one minute.
Stir in vanilla, melted butter and mix.
Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in chocolate chips (optional).
Divide batter evenly in muffin tins
Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.
Recipe adapted from Minimalist Baker “Vegan Banana Crumb Muffins”