These muffins are the perfect on-the-go breakfast or a quick afternoon snack! They’re naturally sweetened with bananas and maple syrup and contain just 200 calories per muffin. They are really easy to make and are sure to be a new staple breakfast recipe.
Ingredients
Flax egg – A flax egg is a replacement for an egg. This is necessary to make sure the muffins stick together and hold their shape. Just mix 1 tablespoon flaxseed with 3 tablespoons water and set aside for 5 minutes. After 5 minutes, you should notice the mixture become more gel like in consistency.
Oat flour – You can buy oat flour or make your own. To make your own, simply add rolled oats to a food processor or blended and blend until they resemble a flour consistency.
Almond butter – I recommend a natural, drippy almond butter. I like the Kirkland brand. You can substitute another nut butter but almond butter tends to be more neutral tasting. I find it gives it the best flavor without being overpowering.
Bananas– I recommend using bananas that are very ripe. They should be brown and spotty. The riper the bananas, the sweeter the muffins will be. They are also easier to mash when ripe.
Maple syrup – This adds extra sweetness to your muffins. Make sure to use 100% pure maple syrup not pancake syrup.
Walnuts – You can substitute walnuts for any nut you prefer. You could also use chocoocltae chips or raisins instead.
Ingredients
- 1 flax egg (1 tbsp flaxseed + 3 tbsp water)
- 2 very ripe bananas (215 g)
- 1/4 cup almond butter (64 g)
- 1/4 cup maple syrup (75 g)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 cup oat flour (100 g)
- 1/2 cup all purpose flour (60 g)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup walnuts, chopped
Instructions
- Preheat oven to 325 degrees. Line muffin tin with liners or spray with oil.
- Make the flax egg by combining 1 tbsp flaxseed and 3 tbsp water in small bowl. Set aside.
- Mash banana in medium sized bowl. Add the rest of the wet ingredients including the flax egg. Mix to combine.
- Add in all the dry ingredients except walnuts. Mix until just combined. Do not over mix. Fold in walnuts.
- Pour muffin batter evenly into 9 muffin tins.
- Bake in oven for 25 minutes or until toothpick comes out clean.
- Cool on wire rack. Enjoy!
