Tuesday, December 20, 2011

Vegan Whole Grain Banana Muffins With English Walnuts (Gluten Free Option) - Perfect For Breakfast On Christmas Morning!

Warm vegan banana nut muffins.
Can you believe how high they rise without eggs?

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What's Better than Warm Muffins on Christmas Morning?
It gets a bit crazy on Christmas morning and no one is going to sit down and eat a proper breakfast. But you can most definitely get someone to munch on a warm, banana nut muffin while opening gifts!
Since the kids will be stimulated enough, the last thing they need is lots of sugar. These reduced sugar muffins only have a teaspoon of sugar per muffin. Increase the stevia and leave out all the sugar if you want but I think they taste best when a combination of sugar and stevia is used.

Mix the dry ingredients except the sugar.

Combining the sugar with the wet ingredients allows the sugar to dissolve.

Stir the dry ingredients into the wet ingredients.

Fold in the English Walnuts

Scooping the batter with an ice cream scoop makes it easy and much neater to fill  the muffin pan!

For Gluten Free Muffins
Just about any muffin recipe can be made gluten free by substituting the wheat flour with an all purpose gluten free flour such as Bob's Red Mill. For best results, combine it with xanthan gum. 

This batch of muffins are gluten free. I used Bob's Red Mill all purpose gluten free flour plus 1 1/2 teaspoons xanthan gum.

Vegan Banana Muffins with English Walnuts
Vegan, (Gluten Free option)

Earth balance for greasing muffin pan
2 tablespoons ground flaxseed
6 tablespoons room temperature water
2 cups King Arthur white whole wheat flour *
1 teaspoon cinnamon
2 packets stevia
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 t salt
1 cup mashed bananas (~2 large)
1/2 cup organic, non-GMO (gluten free) soy milk
2/3 cup unsweetened apple sauce
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract
1/4 cup organic cane sugar
1/2 cup raw English walnuts, chopped
* For gluten free muffins, substitute flour with Bob's Red Mill or other gluten free all purpose flour plus 1 1/2 teaspoons xanthan gum.

Preheat oven to 375 degrees F.
Generously grease muffin pan with Earth Balance or a vegan buttery spread and set aside.
In a small cup, make flax eggs by beating ground flaxseed with water. After a few minutes, beat again until gooey. Set aside
In a medium bowl, mix flour, (xanthan gum if gluten free flour is used), cinnamon, stevia, baking powder, baking soda and salt. 
In a large bowl, combine mashed bananas, soy (or other non-dairy) milk, apple sauce, oil, vanilla, flax egg and sugar. Beat well.
Add dry ingredients and mix until well combined.
Fold in walnuts.
Scoop batter into greased muffin pan and bake for 18 to 20 minutes or until a toothpick comes out clean when inserted in center of a muffin.
When done, remove from oven and cool in pan for 5 minutes. 
Remove muffins from pan and serve warm or place on rack to cool before storing.

Per muffin: 187.8 calories, 8.9 g fat, 1.0 g saturated fat, 0.8 g omega-3 and 2.5 g omega-6 fatty acids, 0 mg cholesterol, 4.0 g protein, 23.3 g carbohydrates, 3.5 g dietary fiber and 190 mg sodium.


Clotilde M/Craftybegonia said...

Those look absolutely delicious!

Debra said...

These look beautiful! Wow, they did rise high:) EXCELLENT!