Oil-free Vegan Banana Muffins!
Everyone loves banana bread, banana muffins, banana everything. Oil-free may be a concept that might scare some people away but this recipe is just as good as the most fatning banana bread recipe you can find and it's pretty much guilt free. Unless you are one of those crazy people that eats low carb. Then you might want to stay away.
1 1/2 cup flour of your choice. I used whole wheat flour. Keeping in mind that different types of flour will change the taste and consistency of the batter.
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 1/2 cups very rip mushed banana
1/2 tsp vanilla (optional)
1/3 cup sugar (I used brown but you could use coconut or whatever you have)
1 flax egg (1 Tbsp ground flax egg, 2 Tbsp water, mix and let sit for at least 5 minutes, the texture will change and become more thick like an egg)
2 Tbsp Oatmeal
1 Tbsp vegan butter (obviously not oil free if you add this part)
1 Tbsp brown sugar
In a bowl sift together the flour, baking soda and baking powder. Add salt and cinnamon and lightly whisk together. In another bowl mix the sugar, banana mush, flax egg and vanilla if you are adding it. Gradually add your dry ingredients into the wet ingredients. Stop mixing once everything is combined, do not over mix. Line a muffin tin with cupcake liners and fill with the batter. Yup, that easy. The batter makes about 12 muffins.
If you are adding the optional topping make sure your vegan butter is room temp. Mix it with the oatmeal and brown sugar until it makes a coarse meal. Lightly sprinkle muffins with the topping before baking.
Bake at 200 degrees Celsius (390 Fahrenheit) for 18-20 minutes. Test with a toothpick. If it comes out clean then they are finished! Let them cool for about 10 minutes before you try and remove them from the tin. Let them cool completely on a cooling rack or if you are impatient like me you can enjoy them while they are still warm!
Note: I've also done with recipe in a loaf tin, baked at the same temperature but it will need to back for about 30-35 minutes depending on size of your loaf tin. I've made this in a loaf tin two days in a row now and both days it took closer to 30 minutes. If you aren't sure if yours is finished just stick in a toothpick and if it comes out clean you are all good!