Dairy, Egg, and Sugar-Free Banana Muffins
makes 12 Muffins
1/3 cup oil (coconut, vegetable, or canola will work)
1/2 cup maple syrup
2 tablespoons ground flax (if you can eat eggs, you can skip the flax and water and use 2 eggs)
3 ounces water
1 cup mashed banana
1/4 cup milk of choice (I used unsweetened almond)
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 3/4 cup flour (white, whole wheat, or gluten-free)
1/3 cups oats, plus some to sprinkle on top of muffins
Preheat your oven to 325°F and spray or line a muffin tin. In a small bowl, mix together your flax and water (if using), and let sit ten minutes.
In a large bowl, use a fork to mix together your oil, maple syrup, and flax mixture. Stir in the banana, milk, baking soda, vanilla, salt, and cinnamon. Add in your flour and oats, and mix well.
Fill your muffin tins 3/4 full, and sprinkle with a few pieces of oats if you’d like. Bake for 20 – 25 minutes, or until lightly browned and baked through.
To make oatmeal raisin banana muffins, fold in 1/2 cup raisins before baking.
Note: When I baked these with whole wheat flour, I did need to add a splash or two more of my milk alternative to thin the batter.
Nutrition calculated without raisins. Data should be regarded as an estimate.