Our favourite recipe for vegan banana muffins is not just simple and delicious, but also egg, dairy and gluten free. Maybe you have some overripe bananas you want to get rid off, or maybe you just enjoy moist muffins. Who doesn’t? The below recipe is enough to make around 12 tasty muffins.
- 2 cups buckwheat flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1-2 tsp cinnamon
- 1/4 cup chia seeds
- 2 bananas
- 1/2 cup coconut oil (melted)
How to make vegan banana muffins:
- Prepare by soaking the chia seeds in 2 cups of water for a minimum of 15 to 30 minutes. While waiting turn on your favourite music and boogie on down.
- Preheat the oven to 180°C.
- Combine all dry ingredients (buckwheat flour, coconut sugar, baking powder, cinnamon) in a large bowl for whisking. Ensure you sift all ingredients thoroughly when adding to minimise clumping.
- Mash the two bananas in a smaller bowl.
- Fold in the soaked chia seeds with the mashed bananas.
- Add the coconut oil to the chia seed banana mix and stir until it is all well combined.
- Add the wet ingredients to the dry ones, by making a well in the middle of the dry ingredients and pouring the wet ones in.
- Hand-mix thoroughly until all components are evenly incorporated in the batter OR give into a stand mixer to stir on low.
- Split the raw vegan banana muffin mix into 12 muffin moulds. Might be more or less depending on the size of your muffin cups. Coating the trays is recommended to avoid any sticky situations.
- Bake for around 20 minutes. You can test how far they are by inserting a toothpick into the centre, and seeing whether it comes out clean.
Please note that boogieing on down is optional, but highly recommended.
Optionally finish the gluten free goods with some raw cacao powder on top: DUST cacao infusions
These egg, dairy and gluten free vegan banana muffins can be stored up to 4 days in an airtight container.
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