Scrumptious Banana Flax Muffins

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!

Scrumptious Banana Flax Muffins

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)

  1. Preheat oven to 350˚ F. Line 2 muffin pans with 16 muffin papers.
  2. In a large bowl, whisk together flour, flaxseed meal, ground cinnamon, nutmeg, baking soda, baking powder, and salt.
  3. In a medium bowl, mash bananas very well. Stir in oil, agave, vanilla, lemon juice, and water or milk until well mixed.
  4. Add the flour mixture to the wet ingredients and mix until well combined. Fold in raisins, if using.
  5. 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

 

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7 thoughts on “Scrumptious Banana Flax Muffins

  1. Goodness, a gluten and egg free muffin that looks delicious, let alone the kids love?? They MUST be good 🙂 Muffins are the trickest things for me–I’m not sure why but I always have a hard time with them. Looks like I have a new recipe to try out and boost up my confidence with 🙂

    • Thanks! These muffins keep for a couple days at room temperature. You really have to watch these: the flax meal and the banana in the muffin mean they can spoil quickly. These do freeze well, so you can make a big batch if you want and freeze for later. Just thaw one by microwaving for @ 20-30 seconds or so.

  2. These are great muffins, but I’m thinking I’m not crazy about the taste of the agave nectar. Have you tried these just using sugar or splenda?

    • This recipe should work fine with a granulated sweetener, although I haven’t made it with sugar. You may have to experiment a bit to find the right amount of liquid when replacing a liquid sweetener with a granulated sweetener (such as adding a few Tablespoons more liquid to get the same consistency batter). I will have to make this recipe again and try using sugar or Truvia. Let me know if you try it with sugar!

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