I’m kinda really excited about this one….
These mini banana muffins are not only vegan, but gluten free, oil free, and refined sugar free too. I’m not typically a gluten free baker, so these muffins are a bit out of my normal spectrum of baking, but I’m very happy with the result.When I started thinking about these muffins I really wanted to make it as simple as possible since I don’t have much experience baking gluten free. I’m not all that familiar with the different kinds of flour, how to combine them, and gums needed to be successful so I went with what I do know. When I made these black bean cookies I figured out almond meal works really well in baked goods and oats make a great substitute for traditional flours plus they are always plentiful in our house.
Another goal I had for these little muffins was to make them oil free because I know quite a few of you prefer to limit or avoid oil all together. And I eliminated the need for refined sugar by opting to use my favorite natural sweetener maple syrup.
Now, I love chocolate so I’d be perfectly happy to have a whole batch of chocolaty goodness, but one of the little ones prefers the non chocolate option. So I simply divided the batter and added cacao powder to one half and kept the other half plain. You can add additional vanilla extract for a more intense flavor in the non chocolate batter. One batter, two flavor options.
And if you do try these muffins I'd love to know what you think! Leave a comment below or snap a pic and tag @weelittlevegans on Instagram.
- 2 very ripe bananas
- 1 cup gluten free oats
- ½ cup almond meal
- 2 flax or chia eggs 2 tablespoon ground flax + 4 tablespoon water OR 2 tablespoon ground chia + 3 tablespoon water
- 2 tablespoon maple syrup
- 1 teaspoon baking soda
- ¼ teaspoon vanilla extract
- 1 tablespoon cacao nibs or mini chocolate chips optional
- 2 tablespoon cocoa powder optional
- 2 tablespoon maple syrup if using cocoa powder
Preheat oven to 325 degrees. Lightly oil mini muffin pan if using metal or use a silicone pan.
Prepare flax or chia eggs by whisking flax or chia seeds and water. Set aside to thicken.
Combine all ingredients in a blender or food processor and blend until a batter forms. To make a half batch of each don't add cacao powder and maple syrup to the first blending. Instead spoon half of the batter into pan. Then add 1 tablespoon cacao powder and 1-2 tablespoon maple depending on desired sweetness to remaining batter and blend to incorporate. Spoon chocolate batter in muffin wells and bake.
Spoon batter into wells of muffins pan and smooth tops.
Top with cacao nibs or chocolate chips and lightly press them in, if using.
Bake for 15-20 minutes or until toothpick inserted comes out clean.
Allow to cool for 10-15 minutes before removing from pan to finish cooling on wire rack.
This is the first recipe I have tried from this site and it did not disappoint! I followed the recipe exactly and made all the muffins with cocoa powder. I was able to get 24 mini muffins. All 4 of kids loved them! I love that these were not overly sweet. Thanks for a great recipe!