These vegan gluten free flourless muffins are a rich and flavorful treat. Great paired with a cup of tea or coffee and also make a nice snack for kids.
Gluten-free, oil-free, dairy and egg-free…flourless…they’re not pretty…but don’t judge them until you’ve tried them. If you are like me and you avoid gluten, dairy, eggs, and oils, muffins are a tricky thing to make!
This is a recipe that I have adapted many times over as I removed various things from my diet. I can vouch that they taste delicious, but I can’t do a thing about how they look and that’s okay with me. Looks aren’t everything, right?
Nut or seed butter is one of the main ingredients, so if you are limiting your fat intake, please note that they are a high-fat food. If you are following Dr. McDougall or Engine 2, I believe these would only be allowed if you have reached your goal weight and aren’t fighting heart disease or diabetes.
They’re really easy to make if you have a blender or food processor. I use my emersion blender to make clean up really easy. If you don’t have one, you can use a standard blender or food processor.
Gather all your ingredients. If using frozen bananas, allow them to defrost before smashing.
Begin by mashing the bananas. You don’t need to get every lump out because everything will be blended. Prepare the flax eggs and let sit for 10 minutes to thicken.
If using an emersion blender, add all ingredients (except the optional mix-ins) into a medium-sized bowl. If using a standard blender or food processor, add all ingredients except the mix-ins into the blender or food processor container.
Blend until very smooth.
Add any of the optional mix-ins.
Fill muffin cups to the top. Bake for 18-20 minutes. They should look nice and browned on the top. They do puff up nicely in the oven, but the tops will sink down when they come out. They don’t want to be pretty muffins, darn it!
Allow to cool in the muffin tin for about 5 minutes and then carefully slide a flat knife (or better yet…a flexible flat spatula) around the edges. My spatula is a flat skinny plastic thing that I can actually push down around and under the muffin to loosen it. Carefully tip them out and cool them face down on a wire rack. Once they are a little cooler you can turn them over. Allow to cool completely before serving. They are very dense and moist, so allowing them to cool is important.
- 2 cup nut or seed butter Almond, peanut or sunflower butter work well
- 1 1/3 cup mashed banana
- 4 flax eggs (4 tsp flax meal/3/4 cup water)
- 2 tbsp liquid sweetener of your choice I used Bee Free Honee. Maple syrup works well also.
- 1 tsp baking soda
- 2 tsp apple cider vinegar
- 1/2 cup raisins or dried fruit mix
- 1/2 cup dark chocolate chips
- 1/4 cup coconut flakes
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Preheat oven to 375 degrees.
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Prepare the flax eggs and let sit 10 minutes to thicken.
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Add all ingredients (except mix-ins) to the blender or food processor container or to a medium-sized bowl if you are using an emersion blender.
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Blend until mixed well and smooth.
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Add any mix-ins that you want and stir to incorporate.
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Spoon batter into muffin tin, filling to the top.
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Bake at 375 degrees for about 18-20 minutes. A toothpick inserted into the center of the muffin should come out mostly clean. It won't be completely dry, but it shouldn't be gooey.
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Allow them to cool in the pan on a wire rack for about 5 minutes. Then carefully insert a skinny spatula or knife around the edges and under if possible. Tip the muffins out onto a wire rack to cool upside down for about 5 minutes and then carefully turn right side up to finish cooling.
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