Gluten-free Vegan Banana Flax Muffins
Yesterday I wrote about preparing for storms and power outages and I think I jinxed myself. Around 11 pm, as we were just about to go to bed (we homeschool and we stay up kinda late), the power blinked and surged a few times before going out for good. At least it wasn’t hot yesterday, but it also wasn’t storming or anything either, so who knows. Our power goes out all the time and when it does, all I can think about is the food in the refrigerator and freezer. Both are pretty full right now so I was mentally calculating what all I would have to throw away if the power stayed out too long. But it was only out for a little over 2 hours so we’re fine.
Now that the lights are back on, I’m back to worrying about Hurricane Dorian. We live well inland, but with the power going out on during clear weather, I prepare anyway. And these muffins are on my list of things I can make ahead of time.
This recipe was inspired by Budget Bytes, but I made it vegan and gluten-free for my family. I made a half batch this past Sunday (I only had 2 bananas) and my kids got into them before they were even cool enough to eat.
These are really easy to make and are a less expensive alternative to the ones at the store!
Gluten-free Vegan Banana Flax Muffins
Ingredients
- 4 bananas mashed with a fork
- 2 replacer eggs flax or other of your choice
- 4 tbsp brown sugar
- 1 tsp vanilla extract
- 4 tbsp olive oil
- 2 cups gluten-free flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup flax meal
- 1/2 cup plant milk of your choice
Instructions
- Preheat oven to 425 degrees while you mash bananas.
- Add egg replacement (follow package directions), brown sugar, vanilla and olive oil. Stir in gluten-free flour, baking powder, salt and flax meal. Now this is where I had to improvise (even more)… this mixture is dry! I added about half a cup of plant milk to get to a more muffin batter consistency.
- Grease or line 12 muffin tin and divide batter as evenly as you can. Each muffin well will be pretty full.
- Bake at 425 for 5 minutes. Reduce heat to 350 and bake for 20 more minutes.
- Store in airtight container.
