Vegan Nutty Banana Muffins

Moist and tender vegan banana muffins are loaded with toasted pecans and coconut. More toasted nuts give these muffins a crunchy topping that the whole family will love!

Course Breakfast

Cuisine American

Diet Dairy Free, Gluten Free, Vegan

Prep Time 15

Cook Time 22

Total Time 37

Servings

Calories 289kcal

Author Lauren

Cost $7.71 / $.064 EACH

Equipment

Ingredients

1 flax egg* (1 tablespoon flax meal + 3 tablespoons water)
1 cup toasted pecans coarsely chopped
⅔ cup toasted flaked coconut
1 ½ cups cups gluten free all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
⅔ cup cane or coconut sugar
3 bananas very ripe and mashed well about 1½ cups
½ cup coconut oil melted and cooled
1 ½ teaspoons vanilla extract

Instructions

PREPARE: Preheat oven to 350 degrees. Line a muffin pan with liners.
MAKE FLAX EGG: In a small bowl or ramekin, combine the flax meal egg ingredients (1 tablespoon ground flax seed and 3 tablespoons water) and set aside to let thicken.
MIX DRY INGREDIENTS: In a large bowl, whisk together the flour, cinnamon, baking powder and baking soda and salt.
MIX WET INGREDIENTS: In a medium bowl, mix the mashed bananas, sugar, flax egg, coconut oil, and vanilla. Gently fold banana mixture into the dry ingredients until just combined the batter into the prepared muffin cups, filling ¾ full.
BAKE AND SERVE: Sprinkle the top of the muffins with the reserved toasted pecans and coconut. Bake for about 22-24 minutes or until a toothpick inserted in the center of the muffin comes out clean and the top is golden brown.

Notes

*If you're not worried about making these vegan, you can use 1 large egg in place of the flax egg.

Nutrition