Adapted from Minimalist Baker’s Everyday Cooking
These are hands down my husband’s favourite muffins. They are incredibly moist due to the combination of flax eggs and coconut oil. Naturally sweetened with ripe bananas, honey and a small amount of brown sugar, these muffins are surprisingly healthy. If you use maple syrup and dairy-free chocolate chips, they are 100% vegan. Perfect for a mid-morning snack at work or quick bite halfway through your bike ride! Kid tested and approved (by my friend’s 12-month-old).
Makes 18 medium sized muffins.
Ingredients:
- 4 flax eggs (4 tbsp ground flaxseed & 150 mL water)
- 4 medium to large ripe bananas (the darker they are, the sweeter your muffins)
- 2 tsp baking soda
- 1/8 cup brown sugar
- ¼ cup honey or maple syrup
- ½ tsp ground cinnamon
- ¼ tsp sea salt
- 1 tsp vanilla extract
- ¼ cup melted coconut oil (can substitute with another oil or melted butter)
- 1 cup whole wheat flour (can substitute with gluten-free flour)
- ½ cup almond flour
- ½ cup rolled oats
- ½ cup chopped raw walnuts
- ½ cup chocolate chips
- 1 tsp-1 tbsp apple cider vinegar (optional)
Directions:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a standard size muffin tin or add paper or silicone liners.
- Prepare the flax eggs in a large mixing bowl. Allow them to sit for 3 to 5 minutes.
- Mix in the bananas and baking soda.
- Mix the brown sugar, honey, cinnamon and salt.
- Add the vanilla and melted coconut oil. Gently mix again.
- Add the flour, almond flour and oats. Mix until just combined.
- Fold in the chopped walnuts and chocolate chips.
- If your muffin batter is quite thick and takes a lot of effort to spoon, add a small amount of apple cider vinegar to thin it out.
- Divide the batter evenly among muffin tins, filling ¾ full.
- Bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick comes out clean.
- Let cool for 5 to 10 minutes in the muffin tins, then gently remove and let cool completely on a cooling rack.
- Once cooled, store in a covered container or plastic bag in the fridge for up to 7 days, or in the freezer for up to 3 months.
Note: I routinely double this recipe when I have a large number of ripe bananas lying around and freeze or give away at least half of the muffins. You can remove individual muffins from the freezer first thing in the morning and they will defrost for a tasty mid-morning snack!