What’s better than fresh-baked banana bread on a chilly winter morning? Warm banana muffins that take less time to cook! These yummy muffins taste just like banana bread, and are super moist. You can add some raisins or chocolate chips in the batter if you want to have some fun! These muffins are substantial and make an easy-carry snack. My children love these!
I followed the recipe from The Allergen-Free Baker’s Handbook by Cybele Pascal almost exactly with this batch. I have made several versions of this recipe many times, but each time I made these I missed an ingredient or changed something and was never quite satisfied with the texture. This morning, I finally hit on the right texture quite by accident! I added water to the recipe (which was not called for originally), and the batter was much thinner than the other times I had made these, but they still baked up beautifully and better than my previous versions! These are so moist, you could experiment by cutting out the oil altogether if you want less fat in your muffins. The flax meal works effectively as a binder, so there is no need for xanthan or guar gums.
Banana Flax Muffins
Gluten-free, egg-free, soy-free, dairy-free, nut-free, whole grain, vegan
Makes @ 16 muffins
2-1/2 cups brown rice flour
3/4 cup golden flaxseed meal
1-1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups mashed bananas (@ 3 medium)
3 tablespoons oil
1 cup light agave nectar
2 teaspoons vanilla
2 Tablespoons fresh squeezed lemon juice
3/4 – 1 cup water or milk of choice
1 cup raisins (optional)
- Preheat oven to 350˚ F. Line 2 muffin pans with 16 muffin papers.
- In a large bowl, whisk together flour, flaxseed meal, ground cinnamon, nutmeg, baking soda, baking powder, and salt.
- In a medium bowl, mash bananas very well. Stir in oil, agave, vanilla, lemon juice, and water or milk until well mixed.
- Add the flour mixture to the wet ingredients and mix until well combined. Fold in raisins, if using.
- Fill the muffin tins to the rim with batter. Bake in the center of the oven for 20-23 minutes, or until golden brown on top. Cool completely before serving (these stick to the muffin papers if you don’t let them cool enough). Enjoy!
Recipe adapted from “The Allergen-Free Baker’s Handbook” by Cybele Pascal