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Vegan Banana Muffins
Maureen Reynolds
Yummy vegan banana muffins that rise up light and fluffy just like ones from the bakery
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast, Muffins, Loaves and Scones
Cuisine
American
Equipment
mixing bowls
muffin tins
Ingredients
1
tbsp
ground flax
3
tbsp
water
¾
cup
all purpose flour
¾
spelt flour
1
tsp
baking soda
1
tsp
baking powder
½
tsp
salt
3
small ripe bananas
mashed
¾
cup
granulated sugar
⅓
cup
plant based butter
melted
⅓
cup
packed brown sugar
2
tbsp
spelt flour
pinch
ground cinnamon
1
tbsp
plant based butter
Instructions
Preheat oven 375 degrees and spray 10 muffin tins with non-stick spray
In a small bowl combine flax and water and set aside for about 10 minutes
In a mixing bowl combine flours, baking soda, baking powder and salt
In a separate bowl whisk together sugar, bananas, melted butter and flax mixture
Add the liquid mixture to the flour mixture and fold together just until combined.
Divide between prepared muffin tins
Combine brown sugar, 2 tbsp spelt flour and cinnamon. Cut in butter with a fork and sprinkle evenly over muffin batter
Bake for 18 to 20 minutes, until toothpick inserted in centre comes out clean
Remove from oven and allow to cool 5 minutes before removing from tins
Notes
Store in airtight container lined with a paper towel for up to 3 days, or freeze for up to a month.
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https://www.redcottagechronicles.com/recipe/vegan-banana-muffins/