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Gluten-free and Vegan Banana Muffins

Date
Jan, 20, 2015

By Fredrica Syren: 

Between my husband’s being gluten and lactose intolerant and my being vegan, baking surely is a challenge. Challenging but not impossible☺ During the cold season, I like to make muffins for the kids to eat when we’re outside, and these banana muffins are perfect for that. They are low in sugar and healthy; contain no eggs, dairy or gluten; and, best of all, TASTE GREAT!!!!!

  • 2 Tbsp. flax seed meal + 5 Tbsp. waterVegan banana gluten free muffin
  • 2 medium ripe bananas
  • 1 Tbsp. agave nectar, maple syrup or honey
  • 3 Tbsp. almond milk
  • ½ vanilla bean, split open, seeds scraped out and used
  • 1 tsp. baking powder
  • 1 cup hazelnut meal (ground from raw hazelnuts)
  • 1/2 cup + 2 Tbsp. buckwheat flour

Instructions:

  1. Preheat oven to 350 degrees F and line a muffin tin with 8 paper liners.
  2. In a large bowl, mix flaxseed + water and let it rest for a few minutes.
  3. Next, add bananas and mash. Add agave, baking powder, vanilla bean, almond milk and blend.
  4. Add hazelnut meal and buckwheat flour, and stir once more.
  5. Pour batter into muffin tins.
  6. Bake for 25-30 minutes or until a toothpick or knife inserted into the center comes out clean and they become somewhat firm with a little give to the touch.
  7. Remove and let rest in pan for 5 minutes. Then transfer to a cooling rack and cool completely.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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