Say hello to the only muffin recipe you’ll ever need! These lovelies are vegan & dairy free and can be made gluten-free by swapping the whole grain flour for others like coconut, oat or almond flours. Delicious & tender, with bursts of sweetness from the berries, these muffins never last long in our home. This recipe is simple and versatile – so don’t be afraid to improvise. Feel free to swap the raspberries to incorporate fresh & seasonal fruits. Substitute the walnuts for whatever nuts you find in your pantry.
- 3-4 ripe bananas
- 6 tbsp melted coconut oil
- 2 flax eggs*
- 1 1/2 cup whole grain or spelt flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup rolled oats
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 tbsp maple syrup
- 1/2 cup chopped walnuts
- 1 cup raspberries
***Flax eggs are simple to make & are a perfect vegan substitute to eggs. To make one egg, combine 1 tbsp ground or roughly chopped flax seeds with 2 tbsp water and allow to sit for 5 minutes. This should be enough time for the seeds to soak & form a kind of jelly-ish mixture that we will use as a binder for the muffins.
Preheat oven 350 degrees
Lightly grease a muffin tray or line it with cups & set aside
Mix the wet ingredients together
Mix all the dry ingredients together, but reserve 1/4 cup of flour in a small bowl
Add the wet & dry ingredients together
Toss the berries with the reserved 1/4 cup of flour right before you add them to the main mixture (This helps keep the berries from sinking to the bottom of the muffin)
Add the berries to the main mixture and gently stir until incorporated. Be mindful to avoid crushing the berries and over-mixing.
Scoop into muffin tins and sprinkle the tops with a few extra chopped walnuts
Bake for 18-23 minutes, rotating the pan halfway through. Poke them with a toothpick and if it comes out completely clean you know they are done. Toothpick test FTW!! Allow to cool for 5 minutes in the muffin tray when you take them out of the oven & then transfer to a cooling rack.