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:

Quickview
150k Calories
4g Protein
5g Total Fat
22g Carbs
19% Health Score
Limit These
Calories
150k
8%

Fat
5g
8%

  Saturated Fat
0.52g
3%

Carbohydrates
22g
8%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
140mg
6%

Alcohol
0.34g
2%

Get Enough Of These
Protein
4g
8%

Manganese
1mg
50%

Phosphorus
181mg
18%

Fiber
3g
14%

Magnesium
53mg
13%

Vitamin E
1mg
11%

Vitamin B2
0.18mg
11%

Calcium
102mg
10%

Potassium
318mg
9%

Copper
0.16mg
8%

Selenium
5µg
8%

Vitamin B1
0.11mg
7%

Iron
1mg
6%

Zinc
0.94mg
6%

Vitamin B6
0.12mg
6%

Folate
14µg
4%

Vitamin B3
0.59mg
3%

Vitamin B5
0.29mg
3%

Vitamin C
2mg
3%

covered percent of daily need
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Food Trivia

A watermelon is over 92% water by weight.

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