Vegan Strawberry Banana Bread Muffins
Servings 12 muffins
Ingredients
- 2 flax or chia eggs see notes below for further instructions
- 1 ⅓ cup white whole wheat flour
- 2 teaspoon baking powder
- scant ½ teaspoon salt
- 2 very ripe bananas, mashed
- ¼ cup coconut sugar
- ¼ cup non dairy milk, warmed slightly I used almond.
- 2 tablespoon coconut oil
- 1 teaspoon vanilla
- 1 cup strawberries, chopped small, about ¼ inch pieces
Instructions
- Preheat oven to 350 degrees and place reusable or paper liners in muffin pan. Set aside.
- Prepare flax or chia eggs by whisking together 2 tablespoon ground flax seeds and 4 tablespoon water OR 2 tablespoon ground chia seeds and 6 tablespoon water. Set aside to thicken.
- In a large bowl combine flour, baking powder, and salt. Stir to thoroughly combine.
- Combine mashed bananas, nondairy milk, vanilla, coconut sugar, oil, and prepared flax or chia eggs.
- Pour milk mixture into flour mixture and stir just to combine. Do not over mix.
- Gently fold in strawberries.
- Spoon batter into prepared muffin pan.
- Bake for 25-29 minutes until golden and a toothpick inserted comes out clean.
- Allow to cool a few minutes before removing from pan and transferring to a wire rack to continue cooling.
- Store in an airtight container for 1-2 days or freeze for up to a month.
Notes
Further instruction on flax eggs here.