flourless vegan banana muffins
Flourless vegan banana muffins is a gluten free, dairy free, and fodmap friendly recipe with 10 servings. One portion of this dish contains about 4g of protein, 5g of fat, and a total of 151 calories. For 52 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. A few people made this recipe, and 67 would say it hit the spot. It works well as a very affordable morn meal. If you have ground cinnamon, oats, ground flaxseed, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Running with Spoons. Overall, this recipe earns a tremendous spoonacular score of 82%. Try flourless banana carrot muffins, Flourless Vegan Banana Bread Waffles, and Flourless Bananan Oat Blender Muffins for similar recipes.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 cup (64 g) almond butter*
1/2 cup (120 ml) unsweetened almond milk*
2 tsp baking powder
1/2 tsp baking soda
2 medium-sized ripe bananas (1 cup [200 g])
1 tsp ground cinnamon
2 tbsp (14 g) ground flaxseed
1/4 cup (60 ml) maple syrup
2 cups (160 g) oats, gluten-free if needed
1/4 tsp salt
2 tsp (10 ml) vanilla extract
Equipment:
baking paper
muffin tray
oven
blender
muffin liners
toothpicks
wire rack
frying pan
Cooking instruction summary:
Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside. Add the oats, ground flaxseed, cinnamon, baking powder, baking soda and salt to a high-speed blender, and process on high until the oats have broken down into the consistency of a fine flour, about 10 seconds.** Add all of the remaining ingredients and process on high until the batter becomes smooth and creamy, about 30 seconds. Periodically stop and scrape down the sides of your blender, if necessary. Spoon the batter into the prepared muffin cups, filling each one about 3/4 of the way full. Bake for 20 - 22 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as theyve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
Step by step:
1. Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
2. Add the oats, ground flaxseed, cinnamon, baking powder, baking soda and salt to a high-speed blender, and process on high until the oats have broken down into the consistency of a fine flour, about 10 seconds.**
3. Add all of the remaining ingredients and process on high until the batter becomes smooth and creamy, about 30 seconds. Periodically stop and scrape down the sides of your blender, if necessary.
4. Spoon the batter into the prepared muffin cups, filling each one about 3/4 of the way full.
5. Bake for 20 - 22 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as theyve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition Information:
covered percent of daily need
