Flourless vegan banana muffins which will be so mild, tender, and loaded with flavour, you’d in no way know they’d been made with out flour, oil, eggs, or refined sugar. Made with healthful gluten-free and plant-based components, these muffins make a delicious breakfast or snack!
I am SO FREAKING EXCITED to share proper now’s recipe with you guys!!
First, on account of it’s for a batch of flourless muffins, and I critically adore these things. I suggest… I’ve a complete cookbook dedicated to them (shameless self plug!), so the dedication/adoration diploma is pretty extreme.
Second, on account of it’s for a batch of banana muffins which, along with banana breads, are most likely actually considered one of my favourite baked gadgets to eat. There’s merely one factor about that fluffy texture and delicate banana flavour that makes me weak throughout the knees… ya actually really feel me?
And lastly, on account of this particular batch correct proper right here is vegan. Lastly! I’ve been on/off experimenting with vegan flourless muffins for a few months now, nevertheless in no way had a batch that I was large happy with. That they had been each too gummy or flat or flavourless or [insert negative word here].
That is, until this batch of flourless vegan banana muffins…
Recipe title creativity on degree. I do know. Nonetheless it tells you what you need to know!
First, that these muffins are flourless. I do know some of us will argue that grinding up oats until they flip proper into an outstanding flour is technically nonetheless using a flour, nevertheless… nay. I’m not looking for it. Oats aren’t as processed or modified or stripped as wheat. They’re moreover naturally gluten-free (as long as you use licensed gluten-free oats) and produce a totally utterly completely different type of muffin than wheat flour does.
All you need to do is toss the raw oats proper right into a extreme tempo blender (I actually like my trusty Vitamix) and blend until they resemble an outstanding flour.
After that, you merely toss throughout the remaining moist components, combine, combine, scrape, scrape, and blend until you might have a pleasing clear batter, and voila! You’ll have your muffin base.
The batter itself must be barely on the thicker aspect – ample so that it’s essential to spoon it into the muffin cavities. And for these, I wish to suggest each greasing your muffin pan properly or using parchment paper liners as a result of the dearth of flour and oil would possibly set off these muffins to remain to frequent paper liners.
The muffins themselves are mild, tender and subtly sweet with a great deal of banana flavour. They’re not tootoo sweet, with just one/4 cup of maple syrup and a few ripe bananas to sweeten them, nevertheless you might on a regular basis sprinkle some coconut sugar on excessive earlier to baking or toss in some chocolate chips. I bear phases within the case of muffin add-ins and opted to go away them out this time so I might need a purer banana flavour, nevertheless you do you, boo!
It would not matter what, you’ll have a batch of gluten-free and vegan banana muffins made with healthful components like oats, almond butter, flax, maple syrup, and bananas. They’re egg-free and dairy-free (obvs), and you might merely make them nut-free by altering the almond butter with soy nut butter and the almond milk with one different non-dairy milk like rice or soy.
Oh, and when you want to see additional recipes like this one, it is best to utterly attempt my cookbook, which has one different 80 flourless recipes in an effort to love. You’ll uncover it on Amazon, Barnes & Nobleor Indiebound.
Fully glad consuming!
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Flourless Vegan Banana Muffins
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4.4 from 5 critiques
Author:
Amanda @ Working with Spoons
Full Time:
half-hour
Yield:
10 – 12 muffins 1x
Instructions
Preheat your oven to 350°F (176°C) and put collectively a muffin pan by lining the cavities with parchment paper liners. Put apart.
Add the oats, flooring flaxseed, cinnamon, baking powder, baking soda and salt to a high-speed blender, and course of on extreme until the oats have broken down into the consistency of an outstanding flour, about 10 seconds.**
Add all of the remaining components and course of on extreme until the batter turns into clear and creamy, about 30 seconds. Periodically stop and scrape down the perimeters of your blender, if essential.
Spoon the batter into the prepared muffin cups, filling every about 3/4 of the way in which wherein full.
Bake for 20 – 22 minutes, until the tops of your muffins begin to present golden brown and a toothpick inserted into the center comes out clear. Allow the muffins to sit back throughout the pan for 10 minutes sooner than transferring them to a wire rack to sit back totally. As shortly as they’ve cooled, change them to an airtight container and retailer them at room temperature for as a lot as 5 days, or freeze for as a lot as 3 months.
Notes
* It’s possible you’ll sub these out for yet another non-dairy milk like rice or soy and a soy nut butter for many who need these to be nut-free. ** Alternatively, you might change the oats with 1 1/2 cup2 (160 g) of oat flour and mix the whole thing by hand.
Prep Time:10 minutes
Put together dinner Time:20 minutes
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