These super yummy muffins are vegan, soy-free, dairy-free and can be made with a gluten-free baking mix or buckwheat flour instead of whole wheat flour (if you like a more hearty muffin)! Low in sugar but high in fiber, these muffins are awesome for breakfast or as an in-between meal, on-the-go snack!
- 2 tbsp flax-seed meal
- 2 cups whole wheat flour or GF baking mix or buckwheat flour (found at most health food stores)
- 1 cup rolled oats
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 heaping tsp cinnamon
- 1/2 tsp dried ginger
- 3 ripe bananas
- 1 1/4 cups almond milk
- 1/3 cup coconut oil or butter
- 1/2 cup maple syrup
- 1 tsp vanilla
- 3 tbsp chia seeds
1) Preheat oven to 350 degrees.
2) Mix the flax meal with about 3-4 tablespoons of hot water. Set it aside.
3) Combine dry ingredients: oats, WW flour, GF baking mix or buckwheat flour, baking soda, salt, cinnamon, and ginger in a large mixing bowl. Set aside.
4) In a blender or food processor, blend the bananas, almond milk, coconut oil or butter, maple syrup, and vanilla till smooth. if using coconut oil, make sure all wet ingredients are room temperature. Pour into the dry ingredients, along with the flax mixture. Stir till everything is just incorporated. Stir in chia seeds, being careful not to overmix.
5) Add about 1/4 cup (or just over) to each muffin well in a 12-muffin baking dish. Sprinkle the tops with extra rolled oats, and bake for about 25 minutes (or until muffins are browning and a toothpick comes out clean).
Recipe found on “Choosing Raw”
- Coconut almond flax seed chia goji balls: Grain-free and no-baking (examiner.com)
- Chia does the trick (and other egg replacement fun) (veganactivist.wordpress.com)