Eggless Banana Muffins
Healthy banana muffins made with flax and limited sugars
Ingredients
- 4 tbsp flax seed ground
- 4 tbsp water warm
- 1 cup whole wheat flour
- 3/4 cup white flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2/3 cup 1% milk
- 1 tbsp apple cider vinegar
- 1/3 cup maple syrup
- 1/3 cup neutral oil
- 1 tsp vanilla
- 1 cup banana mashed
- 1/2 cup chocolate chips or other mix ins optional
Instructions
- First, preheat the oven to 350F.
- Next, prepare your muffin pan by lining with paper liners. If you don't have muffin cups, spray the muffin tray with nonstick spray.
- Then, combine all of the dry ingredients in a large bowl.
- Combine, all of the wet ingredients in another bowl. I like to use a 4 cup measurer for this.
- Then add half the dry ingredients into the wet, and mix until combined. Add the remaining dry ingredients.
- Once combined, add your optional mix in's.
- Pour batter in to prepared muffin tin. I like to use an ice cream scoop or 1/3 cup measuring cup to ensure they're all the same size.
- This is a good time to add more optional mix in's to the top of the muffins! OR, skip mixing them in and just add a few for interest on top! This is what they do at the coffee shop with caster sugar. They sprinkle it on top for extra crunch!
- Slide the tray onto the center rack of the oven. Be sure it's a preheated oven!
- Set timer for 20 minutes or until a toothpick comes out clean.
- Let them cool down on a wire rack and store in the fridge in an airtight container for up to a week!
Tried this recipe?Let us know how it was!