Vegan Flourless Banana Bread Muffins

A vegetarian flourless quick bread quick bread that’s gluten-free, egg-free, sugar-free, dairy-free, oil-free and whipped up within the liquidizer in underneath five minutes flat. Tastes similar to a soft and tender slice of banana bread!

These flourless vegetarian quick bread muffins are literally tailored from my original flourless quick bread muffins. They’re a reader favorite and a instruction that loads of individuals have asked concerning creating egg-less as well… as a result of being gluten-free, refined sugar-free, dairy-free, and oil-free isn’t enough, apparently…

I kid, I kid. You guys apprehend I’m over happy to experiment, and even happier to mention that the vegetarian version of those muffins is simply nearly as good because the original. In fact, they even look just about identical…

And they style and feel an equivalent, too. perhaps a shade less downlike, however I whipped up a batch of the originals to check and that i honestly had a tough time telling the distinction. each batches were implausibly soft, tender, and tasted precisely sort of a slice of quick bread. And in ancient quick bread fashion, they style even higher subsequent day.

The only issue I’ll caution you against is taste-testing the batter. Don’t couple. Not as a result of you've got to fret concerning the chance of obtaining enterobacteria from raw eggs (hooray!), however as a result of it tastes therefore smart that you’ll be tempted to eat it while not baking it initial, and you certainly don’t wish to miss out on the finished product.

Ingredients

• 1 flax "egg"
• ¼ cup almond butter
• 2 ripe medium/large bananas
• 2 Tbsp. agave nectar
• 3/4 cup rolled oats
• 2 Tbsp. ground flaxseed
• 1 tsp. vanilla extract
• ½ tsp. baking soda
• ½ tsp. ground cinnamon

Directions

1. Prepare your flax egg by combining 1 Tbsp. of ground flaxseed with 3 Tbsp. of water. Set aside.
2. Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
3. Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy. If you do not have a high speed blender, you can mix all the ingredients by hand. Simply grind the oats into a flour and mash the bananas before combining all the ingredients in a bowl and mixing well.
4. Pour batter into prepared muffin pan, filling each cavity until it is about 2/3 full.
5. Bake for 15 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

Recipe From : Running with Spoons