Yummy Vegan Banana Flaxseed Muffins
Satisfy your sweet tooth guilt-free with these Yummy Vegan Banana Flaxseed Muffins, the perfect combination of wholesome ingredients and irresistible flavor! Made with ripe bananas, ground flaxseed "eggs," and naturally sweetened with maple syrup, these muffins are moist, fluffy, and entirely plant-based. Packed with whole wheat flour for added fiber and optional mix-ins like walnuts or chocolate chips, they’re a versatile treat suited for breakfast, snacks, or dessert. A hint of cinnamon adds warmth to every bite, while melted coconut oil ensures a tender crumb without any dairy. Ready in just 35 minutes, these easy-to-make muffins are great for meal prep or sharing with loved ones. Try them today for a vegan baking experience that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 0.25 cup Maple syrup
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with coconut oil.
In a small bowl, combine the ground flaxseed and water to create a flax egg. Let it sit for about 5 minutes to thicken.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the prepared flax egg, maple syrup, melted coconut oil, and vanilla extract to the mashed bananas. Mix well until fully combined.
In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon.
Gradually fold the dry ingredients into the wet ingredients, mixing until just incorporated. Be careful not to overmix the batter.
If desired, gently fold in chopped walnuts or chocolate chips for added texture and flavor.
Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before enjoying.
Nutrition Facts
Calories |
2531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1873 mg | 81% | |
| Total Carbohydrate | 287.1 g | 104% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 101.7 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2627 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
