Vegan Banana Muffins (and Pumpkin Spice variation)

Written By Maren Maddry

My kids are back to “school”! And as often happens, there are several allergens that aren’t allowed in the classroom—so I developed these truly delicious vegan muffins for an easy grab-and-go breakfast they could have in class. Hope you enjoy them too!

Recipe

(yields 1 dozen)

Ingredients:

  • 2 cups M+R Organic Soft White Wheat or All Purpose

  • 3/4 cup organic sugar (in pumpkin spice version add ¼ cup extra sugar)

  • 1 tsp baking soda 

  • 2 tsp baking powder

  • ½ tsp salt 

  • 2 flax-eggs (3 tbsp org. flax meal mixed with 4 tbsp water, allow to sit 1 minute)

  • ¼ cup plant-based milk or water

  • ¼ cup plant-based plain yogurt (I use coconut yogurt)
    ½ cup oil (I use avocado oil)

  • 2-3 overly ripe bananas (about 1 cup)

    *½ tsp vanilla (optional)

    *½ cup chopped toasted pecans or walnuts (optional)

Instructions:

Preheat Oven, 350—

1. In a mixing bowl, mash the banana. 

2. Next whisk in the flax egg, milk/water, yogurt, oil, and sugar. 

3. Lastly, fold in the dry ingredients (flour, baking soda, baking powder, salt). 

4. Spoon the batter in the prepared muffin tins. 

5. Bake for 25-30 minutes, or until a toothpick comes out clean from the middle. 

Pumpkin Spice Variation:

*—sub 1 cup pumpkin puree, add 1 tsp pumpkin spice

Maren Maddry
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