Vegan banana nut muffins

Name: Vegan banana nut muffins
Total time: 45 min
Yield: 9 servings
Ingredients: 165 ml agave nectar; 61 ml unsweetened applesauce; 1 tsp baking soda; 4 medium banana; 125 g whole wheat flour; 1 Tbsp ground flaxseed; 1 pinch salt; 0.5 tsps vanilla extract; 946.35 ml water

Vegan Banana Nut Muffins are a dairy-free and vegan breakfast option. This recipe covers 9% of your daily requirements of vitamins and minerals. Best served as a morning treat or for a holiday brunch.

Ingredients

agave nectar

165 ml

unsweetened applesauce

61 ml

baking soda

1 tsp

banana

4 medium

whole wheat flour

125 g

ground flaxseed

1 Tbsp

salt

1 pinch

vanilla extract

0.5 tsps

water

946.35 ml

Method

Pre-heat oven to 325 degrees with rack in middle.
Mix ground flaxseed with water and set aside.If using a loaf pan: grease & flour a 9x5x3 loaf pan.If making muffins, line with liners or grease & flour muffin pan.
Whisk together flours, baking soda, and salt. In separate large bowl, mix together flaxseed mixture, agave, and apple sauce until combined.
Add flour mixture and when combined add in vanilla, and bananas.
Mix until combined. Fold in 1/2 cup of walnuts and pour into prepared loaf pan. Top with remaining 1/3 cup of nuts.For loaf pan: bake for 45 to 60 minutes
For muffins: bake for 25-30 minutes
Or until a thin knife inserted in middle comes out clean.Cool for 10 minutes on wire rack before removing from pan.

Nutrition:

218 kcal

Carbs

49 g

Fat

1 g

Protein

4 g

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