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Healthy Banana Muffins Recipe

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4.1 from 144 reviews

  • Author: Sky
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Diet: Vegan

Description

These healthy banana muffins are soft, fluffy, and bursting with spiced banana flavor. Made with wholesome whole wheat pastry flour, ground flaxseed as an egg substitute, and naturally sweetened with maple syrup, they make a nutritious and delicious snack or quick breakfast. Optional chocolate chips add a touch of indulgence. Perfect for making ahead and freezing for convenient on-the-go treats.

Ingredients

Wet Ingredients

  • 4 tablespoons ground flaxseed + 4 tablespoons warm water*
  • ⅔ cup almond milk
  • 1 tablespoon apple cider vinegar
  • ⅓ cup maple syrup
  • ⅓ cup olive oil or any neutral oil
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana (about 2 bananas)

Dry Ingredients

  • 1¾ cups whole wheat pastry flour (or white/wheat mix)
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt

Optional

  • ½ cup chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and lightly grease or spray a 12-cup muffin tin to prevent sticking.
  2. Make Flaxseed Egg: In a small bowl, combine the ground flaxseed with 4 tablespoons of warm water. Let it sit for about 5 minutes until it thickens to a gel-like consistency. This will act as a vegan egg substitute.
  3. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat pastry flour, cinnamon, nutmeg, baking powder, baking soda, and sea salt until well combined.
  4. Combine Wet Ingredients: In a separate medium bowl, stir together the almond milk, apple cider vinegar, maple syrup, olive or neutral oil, and vanilla extract. Then stir in the flaxseed mixture until evenly incorporated.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Avoid overmixing to keep the muffins tender.
  6. Add Bananas and Chocolate Chips: Fold the mashed ripe bananas and optional chocolate chips into the batter carefully to distribute them without overworking the mixture.
  7. Fill Muffin Tin: Using a ⅓ cup measuring scoop, divide the batter evenly into the prepared muffin tin cups.
  8. Bake: Bake the muffins for 18 to 20 minutes or until a toothpick inserted into the center comes out almost clean.
  9. Cool: Let the muffins cool in the tin for 15 minutes, then transfer them to a wire rack to finish cooling completely before serving or storing.

Notes

  • You can freeze leftover muffins for up to 3 months. Thaw at room temperature or warm slightly before eating.
  • For vegan option, ensure the chocolate chips are dairy-free if using.
  • Substitute almond milk with any other plant-based milk if preferred.
  • Whole wheat pastry flour keeps muffins light; use all-purpose flour if unavailable but expect a denser texture.
  • Do not overmix the batter to maintain tender, fluffy muffins.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/healthy-banana-muffins-recipe/