1tbspGround flax(Mix 3 tbps water with 1 tbsp of ground flax)
1/3cupVegan butter or margarine
1tspPure vanilla extract
In a small bowl, mix your ground flax and water. Let it sit in the fridge for a minimum of 10 minutes and up to 30 minutes. We are looking for the flax to thicken and become goopy, similarly to an egg.
Start preheating your oven to 350°F and line your muffin tray.
In a large bowl, add your peeled bananas and mash with a fork until semi-smooth.
In the same bowl, add in your flax egg, melted butter, sugar and whisk together.
In a smaller bowl, mix together your all-purpose flour, baking soda, baking powder, and salt. Once combined, add your dry mixture into your wet mixture bowl.
Mix your batter until fully combined and then fill your muffins cups to the top.
Add some rolled oats to the top of your muffin batter (optional).
Bake for 25-30 minutes and remove from the oven when lightly golden and your toothpick comes out clean.
Let cool for around 5 minutes and then transfer your muffins to a cooling rack.
Store your muffins in an air-tight container for a few days.
Mini muffins: Bake 10-15 minutes until lightly golden and the toothpick comes out clean.
Keyword Breakfast, dairy-free, egg and airy free banana muffins, egg and dairy free banana muffins, eggless, Muffins, no egg, Vegan