|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 2g||7%|
|Total Sugars 20g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These little delicious muffins are such a nice treat on weekday mornings and weekend brunches alike. They're gluten-free, vegan, and super easy to make as an added bonus. Loaded with banana flavor, you'd never know that these melt-in-your-mouth muffins are good for you, too!
Feel free to add in other ingredients to dress up your muffins; blueberries, dairy-free chocolate chips, walnuts or other nuts, dried fruit, or shredded coconut are all tasty additions to any banana muffin. And if you want to make your morning meal a little extra special, try whipping up a deliciously dairy-free and gluten-free cashew butter, pumpkin butter, or vegan lemon curd.
2 cups gluten-free flour mix, store-bought, or homemade
1 cup vegan sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
The equivalent of 3 eggs egg replacer, or mix 3 tablespoons flax meal with 4 tablespoons warm water
1 1/3 cups mashed bananas, about 3 to 4 medium
1/2 cup canola oil
1/2 cup almonds, sliced
Gather the ingredients.
Preheat the oven to 350 F. Lightly oil a standard 12-cup muffin tray and set aside.
Mix all ingredients in a large bowl.
Using a standard ice cream scoop or melon baller, scoop the batter into each of the 12 muffin cups. (If you do not have an ice cream scoop or melon baller, use a 1/4 cup measuring cup instead.)
Bake for 18 to 20 minutes, or until the muffins spring back slightly when touched.
Allow the muffins to cool in the pan on a wire cooling rack for 30 minutes.
Remove from the pan and allow the muffins to cool on the cooling rack.