Vegan Banana Nutella Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Vegan flax eggs; plus 2 teaspoons flax meal for sprinkling over the top of muffins, if desired1 cup whole-wheat flour (can substitute all-purpose flour)1 cup all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1 1/2 cups mashed overripe bananas (about 4 medium bananas)1/2 cup brown sugar1/2 cup applesauce1/2 cup Nutella1/3 cup melted coconut oil1 teaspoon vanilla extract1/2 cup chopped walnuts
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup standard-size muffin tin with non-stick cooking spray or vegetable shortening.
2. In a small bowl, prepare your Vegan Flax Eggs and set aside.
3. In a large bowl, whisk together the flours, baking soda, and salt.
4. In a medium bowl, mash the bananas. Stir in the brown sugar, applesauce, Nutella, vegetable oil, vanilla extract, and Vegan Flax Eggs.
5. Make a well in the dry ingredients and pour in the wet ingredients. Mix until all dry ingredients are obsorbed but the batter is still thick and slightly chunky.
6. Mix in chopped walnuts
Divide batter between 12 muffin cups. If you prefer larger muffins with big, domed crowns, divide the batter between 9 muffin cups instead of all 12.
7. Sprinkle remaining 2 teaspoons flax meal over the tops.
8. Bake for 18 - 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.
9. Remove from oven and place tin on a rack to cool for about five minutes. Transfer individual muffins to a wire rack to let cool completely.
10. Store in an air tight container for up to 4 days or freeze in a freezer bag for lasting freshness.
Serving Size: Makes 12 small muffins or 9 large muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MONICAHMISS.
2. In a small bowl, prepare your Vegan Flax Eggs and set aside.
3. In a large bowl, whisk together the flours, baking soda, and salt.
4. In a medium bowl, mash the bananas. Stir in the brown sugar, applesauce, Nutella, vegetable oil, vanilla extract, and Vegan Flax Eggs.
5. Make a well in the dry ingredients and pour in the wet ingredients. Mix until all dry ingredients are obsorbed but the batter is still thick and slightly chunky.
6. Mix in chopped walnuts
Divide batter between 12 muffin cups. If you prefer larger muffins with big, domed crowns, divide the batter between 9 muffin cups instead of all 12.
7. Sprinkle remaining 2 teaspoons flax meal over the tops.
8. Bake for 18 - 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.
9. Remove from oven and place tin on a rack to cool for about five minutes. Transfer individual muffins to a wire rack to let cool completely.
10. Store in an air tight container for up to 4 days or freeze in a freezer bag for lasting freshness.
Serving Size: Makes 12 small muffins or 9 large muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MONICAHMISS.
Nutritional Info Amount Per Serving
- Calories: 335.8
- Total Fat: 17.0 g
- Cholesterol: 0.0 mg
- Sodium: 163.3 mg
- Total Carbs: 46.8 g
- Dietary Fiber: 2.9 g
- Protein: 4.7 g
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