Just about all of the ingredients in these moist, delicious muffins are good for you, except of course for the sugar. But, there is only 1/2 cup of sugar in the whole batch, so I say enjoy! My kids always ask for these when they notice some bananas that are past their prime. Plus, they are fun to make with kids. :)
I thought I would start this time with a picture of the final product, just to whet your appetite:
So, here are all of the ingredients. These are oil-based muffins with a surprising ingredient - orange juice! It adds a really nice flavor. As with most of my vegan baking recipes, I start with making an 'egg' with 1 tablespoon of ground flax and 3 tablespoons water and let it sit for a few minutes. In a larger bowl, I mashed up the bananas and then added the sugar and the 'egg':
All of the dry ingredients (except for the sugar) were mixed together in one bowl, and all of the liquid ingredients were combined in a liquid measuring cup:
The flour mixture and liquid mixture were added to the banana mixture in an alternating fashion, beginning and ending with the flour. I then filled up each cup (except for one) in the prepared muffin tin and baked them at 350 for about 20 minutes. Easy peasy.
The finished product - so golden and yummy!
Healthy Vegan Banana Muffins
2 ripe bananas
1 'egg' (1T ground flax + 3T water)
1/2 c brown sugar, packed
2 t baking powder
1 t baking soda
1/2 t salt
1/4 c orange juice
1/4 c flavorless oil (i.e. safflower, grapeseed)
1 1/2 c whole wheat pastry flour (+1/4 c for high altitude)
- Preheat the oven to 350, and spray a muffin pan or bread pan with floured baking spray
- Mix together the flax and water and let sit until gooey. In the meantime, mash up the bananas in a medium bowl.
- Add the brown sugar to the bananas and pour in the flax mixture. Mix well.
- In a small bowl, stir together all the rest of the dry ingredients. Combine the orange juice and oil in a liquid measuring cup. Add the dry and wet ingredients to the banana mixture in an alternating fashion, beginning and ending with the dry ingredients.
- Fill the muffin cups with the batter, almost to the top.
- Bake for 20 minutes, or until the muffins are beginning to brown and spring back when you touch the top. Makes 11-12 muffins (depending on how much batter you eat).
Shared on: Healthy Vegan Fridays