Healthy Banana Muffins
These healthy banana muffins are soft, fluffy, and full of spiced banana flavor. I like to make a double batch and freeze the extras to have on hand for quick breakfasts or snacks.
Ingredients
- 4 tbsp ground flaxseed + 4 tbsp warm water
- 1¾ cups cups whole-wheat pastry flour, (or white/wheat mix)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2/3 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1/3 cup maple syrup
- 1/3 cup olive or avocado oil
- 1 tsp vanilla
- 1 cup mashed ripe banana, about 2 bananas
- 1/2 cup stevia sweetened chocolate chips, optional
Notes
- Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
- In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
- In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a medium bowl, combine the almond milk, apple cider vinegar, maple syrup, oil, and vanilla and stir to combine. Stir in the flaxseed mixture.
- Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the mashed banana and chocolate chips, if using. Use a ⅓ cup measuring scoop to divide the batter into the muffin tin.
- Bake 18 to 20 minutes or until a toothpick comes out almost clean. Let cool 15 minutes, then transfer to a wire rack to continue cooling.