Makes 12-18 muffins. Prep time: 10min Baking time: 20-25min
This recipe originally came from our next door neighbours Thomas and Julie. The kids loved them so much they became a staple in our home. I’ve modified the recipe over the years to make them fully plant based. I think the plant based version actually tastes better than the original recipe! They have about half the sugar and double the fibre of most banana muffins (2 tsp of added sugar and 2-3g of fibre per muffin). That makes them super satisfying – perfect as an afternoon or after school snack. They are also quick to make and clean up. I love the challenge of mixing all the ingredients before the oven finishes preheating!
Ingredients:
2 cups Ripe bananas mashed (about 4-6 bananas)
1 Egg (or 1 Tbs Ground Flax seed + 3 Tbs water)
1/3 cup Butter, melted (*or coconut oil or margarine)
½ cup Sugar
1.5 cups Whole wheat flour
1 tsp Baking Soda
1 tsp Baking Powder
½ tsp Salt (*reduce to ¼ tsp if using salted butter or marg)
½ cup Walnut halves or pieces + extra to top each muffin
½ cup Chocolate chips (Optional)
Directions:
1. Preheat Oven to 350F.
2. If using ground flax seed: mix it in a small dish with 3 Tbs water and set aside. This allows the flax to soak up the water and work as a substitute for the egg. If you are using the egg… just add the ground flax seed for extra fibre and you can omit the water.
3. Using a large glass bowl, melt the butter or coconut oil or margarine in microwave for 20sec or until liquid.
4. Add sugar and bananas and egg and/or flax seed and stir well.
5. Add remaining ingredients on top of banana mixture and stir until just combined.
6. Fill non-stick or greased muffin tins about ½ or 3/4 full. Top each with more walnuts.
7. Bake for 20-25min or until lightly browned.