Vegan banana muffins

Too few ratings

Helena Salgado Perianes

Community Member

“I love this recipe, but you can change almost every ingredient for the one you like best, that's what make’s this muffins perfect!”

Difficulty

Easy 👌
20
min.
Preparation
25
min.
Baking
5
min.
Resting

Ingredients

Pieces:-12+
375 g rice flour
bananas
122 g almond milk
1½ tsp baking soda
95 g sugar
50 g olive oil
1 tsp vanilla extract
6 tsp water
3 tsp flaxseeds
Metric
Imperial

Utensils

  • 2 ovens
  • glass
  • fork
  • blender
  • 3 bowls
  • hand mixer with beaters
  • silicone mold
  • Step 1/8

    • oven

    Preheat oven to 180°C or 355°F.

  • Step 2/8

    • 6 tsp water
    • 3 tsp flaxseeds
    • glass

    Do 1 vegan egg: on a glass put the flaxseeds with the water. Let it sit while you do the rest of the recipe.

  • Step 3/8

    • bananas
    • 122 g almond milk
    • fork
    • blender

    Whisk the bananas and the almond milk.

  • Step 4/8

    • 375 g rice flour
    • 1½ tsp baking soda
    • bowl

    Mix the flour and baking soda

  • Step 5/8

    • 95 g sugar
    • 50 g olive oil
    • 1 tsp vanilla extract
    • bowl

    Pour into the bowl the mixture already done and the rest of ingredients.

  • Step 6/8

    • bowl
    • hand mixer with beaters

    Mix everything well using a mixer and until you get a homogeneous dough.

  • Step 7/8

    • silicone mold

    Grease a muffin pan with some oil and fill them with the dough.

  • Step 8/8

    • oven

    Heat the muffins about 20 - 25 minutes. And let it cool 5 minutes before I molding.