Vanilla and Bean · by Traci York★ 5.0 (6)
Vegan Breakfast Banana Nut Muffins
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 8%
CARBS 31G53% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER13G TOTAL SUGAR
FAT 11G43% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender muffins made with almond and oat flour, naturally sweetened with maple syrup, and studded with walnuts. Vegan and gluten-free with an earthy, nutty flavor. An easy grab-and-go breakfast or snack.
dessertamericanbaked good🥧 baking dish🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3/4 C (75g) Walnuts
- 1 1/4 C (360g) Mashed Bananas (about three medium very brown bananas)
- 1/4 C (50g) Coconut Oil (melted, warm to the touch)
- 2/3 C (185g) Maple Syrup
- 1/3 C (65g) Nut Milk (I use 1/2 diluted homemade cashew milk)
- 2 tsp Apple Cider Vinegar
- 2 tsp Vanilla Extract
- 1 1/2 C (165g) Oat Flour (I use homemade, gluten free if needed)
- 1/4 C (30g) Super Fine Almond Flour (I use Bob's Red Mill)
- 1/4 C (30g) Tapioca Flour
- 2 Tbs Flax Seed Meal
- 1 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 3/4 tsp Fine Sea Salt
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 8%
CARBS 31G53% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER13G TOTAL SUGAR
FAT 11G43% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 28m
- Sodium
- 233mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
- PREP
- 15M
- SODIUM
- 233MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.