When you need a quick, healthy bite for breakfast (or even a morning snack!), try these banana breakfast muffins. They are filled with delicious spiced banana flavour and you have the option to make them vegan.
This recipe takes about 10 minutes of preparation, 20 minutes of cooking time and makes 12 muffins. Let’s get to it!
Ingredients
- 4 tbsp ground flaxseed + 4 tbsp warm water (replace with 2 eggs if not vegan)
- 1 ¾ cups wholemeal flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅔ cup almond milk (replace with cow’s milk if not vegan)
- 1 tbsp apple cider vinegar
- ⅓ cup maple syrup
- ⅓ cup olive oil or canola oil
- 1 tsp vanilla
- 1 cup mashed ripe bananas (approx. 2 bananas)
- ½ cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350 degrees fahrenheit and grease or spray a 12-cup muffin tin.
- In a small bowl, combine the flaxseed and warm water, then set it aside to thicken for 2 minutes. (If you’re using eggs instead, add eggs to wet ingredients.)
- In a large bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda and salt.
- In a separate bowl, combine almond milk (or cow’s milk), apple cider vinegar, maple syrup, oil and vanilla. Once stirred, add flaxseed mixture (or eggs).
- Add the wet ingredients to the bowl of dry ingredients, then stir until just combined.
- Add mashed bananas and chocolate chips to the mixture and stir until combined.
- Divide the batter evenly in the muffin tin.
- Bake for 18 – 20 minutes or until a toothpick comes out clean.
Banana breakfast muffins can be stored in the fridge, in a sealed container on your counter or you can freeze them to eat another time.
Enjoy this tasty recipe and let us know what you think in the comments below!
