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vegan banana bread mini muffins

Course Snack
Keyword banana bread
Total Time 25 minutes
Servings 42 mini muffins

Ingredients

  • 2 tbsp flaxseed meal
  • 6 tbsp water
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 cup quick oats
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup peeled and mashed overripe bananas I used 4 medium sized bananas
  • 1/2 cup dark brown sugar + extra for sprinkling
  • 1/2 cup sweetened almond milk
  • 1/3 cup coconut oil melted
  • 1 tsp vanilla extract
  • vegetable oil spray or any other vegan non-stick spray

Instructions

  1. Preheat oven to 350 F
  2. Grease a 24 cup mini muffin tin with vegetable oil spray (or spray/oil of your choice)
  3. In a small bowl, mix together flaxseed meal and water. Let this mixture sit for about five minutes in order to thicken.
  4. In a medium sized bowl, combine dry ingredients (flours, oats, baking soda and salt) mix until well combined.
  5. In a large bowl, whisk together mashed bananas, flaxseed water mixture, brown sugar, almond milk, coconut oil and vanilla extract.
  6. Fold the dry ingredients into the wet ingredients and mix until a batter forms.
  7. Using a large spoon, scoop batter into mini muffin cups. Fill each muffin cup about half way full.
  8. Sprinkle brown sugar over tops of batter then cook for about 12-15 minutes or until golden brown (mine took about 13 minutes).
  9. Allow muffins to cool slightly on a wire rack then enjoy!