Description
Puffy, moist whole grain banana muffins sans eggs and dairy! Made with tons of banana for epic flavor, sweetened with a touch of maple syrup, and amped up with flax for a fiber boost. My kids love these for a nourishing breakfast, especially with chocolate chips or slathered in peanut butter.
Ingredients
Units
Scale
- 1/3 cup non-dairy milk (I used unsweetened soy milk)
- 1 tsp apple cider vinegar
- 1 1/2 cups very overripe bananas, mashed
- 1/4 cup extra virgin olive oil
- 1/3 cup pure maple syrup
- 1 1/2 tsp vanilla extract
- 1 3/4 cups white whole wheat flour, spooned and leveled
- 1/4 cup ground flaxseed
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp fine sea salt
- optional: 1/2 cup chocolate chips or walnuts, or 1 cup blueberries
Instructions
- Preheat oven to 350F. Spray a muffin tin with cooking spray or use paper liners.
- Place milk and vinegar in a small bowl. Stir and set aside.
- Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Measure out 1 1/2 cups. Add oil, vanilla, and milk mixture, whisking to combine.
- Sprinkle in flour, flax, baking soda, cinnamon and salt. Stir with a wooden spoon or rubber spatula until just barely combined (you should still see streaks of flour). Gently fold in in any add-ins, being careful not to over-mix.
- Use a 1/4 measuring cup to fill muffin tin. Bake for 23-25 minutes, or until a toothpick comes out clean. Cool muffins on a wire rack for 15 minutes before removing from tin to cool completely. I put flaky salt on everything so feel free to ride that vibe!