Vegan Banana Nut Muffins (Gluten/Soy-Free)
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Scott bought a mere eight very large and very ripe bananas that all need to get used up, like before they even left the grocery store.
But since they’re ours now, I needed to whip up something using them. So here’s a quick, easy, vegan muffin recipe for you!
Blend first two ingredients, the cashews & flax seeds.
Then add everything else and blend it together with whatever appliance floats your muffy-makin’ boat. Mine was the VitaMuffyMaker.
Pour into Muffin Tins
Bake at 350F for 18-24 minutes (mine were gooey at 18 mins and I took out at 20 mins for that smidge underbaked goodness I go for)
Voila, 8 little Vegan Banana Nut Muffins
Enjoy! Great for lunches, kid snacks, breakfast with a slather of nut butter on top, you name it, suuuuper easy and as always vegan, gluten & soy-free with no additional oil added.
The Yummy, Gooey Inside of a Muffy
Vegan Banana Nut Muffins (Gluten-Free, Soy-Free)
Recipe Yields 8 Small to Medium Muffins
1/4 c raw cashews (didn’t soak them)
1/4 c flax seeds
1 Large Banana
1/3 c almond meal (or 1/3 c whole almonds that you grind)
1/3 c brown sugar
2 Tbsp Agave
1 Tsp Cinnamon
Optional: 1-2 Medjool Dates (I used one date)
Optional: Add 2 Tbsp Cocoa or Carob Powder
Optional: Add 1/4 c shredded coconut
Optional: Add 1/4 dried fruit like raisins, cranberries, blueberries, gogi berries, etc.
We also nibble on Raw Vegan Chocolate Coconut Snowballs
Do you have a great banana muffin recipe?
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