These muffins are a great snack, especially on-the-go, as they are packed with fiber, healthy fats, and protein!
Banana Nut Muffins
Plant-based – Gluten-free – Vegan
-3 medium bananas (mashed)
-¼ cup unsweetened applesauce
-1 teaspoon vanilla extract
-3 tbsp 100% pure maple syrup
-¼ tsp ground ginger
-¼ tsp ground nutmeg
-1 tsp allspice
-1 tsp baking powder
-1 tsp baking soda
-¼ cup ground flaxseed
-1 cup gluten-free flour
-½ cup almond flour
Optional toppings: dairy-free chocolate chips and walnuts
1. Preheat oven to 350°F. Line a standard muffin tray or grease with cooking spray and set aside.
2. In a large bowl, mix together wet ingredients. In a separate bowl, mix together dry ingredients. Add wet ingredients to dry.
3. Fill muffin cups ¾’s of the way full. Top with chopped walnuts and dairy-free chocolate chips (if desired).
4. Bake for 25 minutes or until a toothpick comes out clean. Cool and store in the refrigerator up to 2-weeks.
-Always check to make sure your ingredients/products are gluten-free and vegan (if desired) before purchasing as manufacturers may change ingredients.
-Additional toppings can include shredded coconut flakes, pecans, or almond slices.
-Muffins can be topped with nut butter of choice for an extra dose of healthy fat and protein.