Grain-Free Banana Bran Muffins (Vegan, Oil-Free)

4.88 from 8 votes

Grain-Free Banana Bran Muffins (Vegan, Oil-Free)

With their old-fashioned taste, these grain-free banana bran muffins--made with chickpea flour & flaxseed meal-- are vegan, gluten-free, nut-free, oil-free & scrumptious!

Prep Time5

Cook Time20

Total Time25

Course: Muffins

Cuisine: American

Keyword: chickpea flour banana muffins, chickpea flour muffins, dairy-free, egg-free, grain-free, grain-free bran muffins, nut-free, vegan

Servings: muffins

Author: Camilla

Ingredients

1 cup chickpea flour
1/4 cup flaxseed meal
1-3/4 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
3/4 cup finely mashed very ripe banana
2/3 cup nondairy milk
2 tablespoons dark molasses
1 teaspoon vanilla extract

Instructions

Preheat oven to 350F (180C). Spray or grease 8 cups of a standard size muffin tin.
In a small bowl, whisk the chickpea flour, flaxseed meal, baking powder, cinnamon and salt until blended, being sure to break up any and all lumps in the chickpea flour.
In a large bowl, stir together the banana, milk, molasses and vanilla until blended. Add the flour mixture, whisking until blended and smooth.
Divide batter evenly between the prepared cups.
Bake in the preheated oven for 16 to 20 minutes until the surface of muffins appears dry and a toothpick inserted near center of muffins comes out with only moist crumbs attached.
Cool in pan on a cooling rack for 5 minutes. Remove muffins from tin and serve warm or cool completely.

Notes

Storage: Store the cooled muffins in an airtight container at room temperature for 2 days, the refrigerator for 7 days or the freezer for up to 6 months.

Sweetener Options: An equal amount of maple syrup or honey (if not strictly vegan) can be used in place of the molasses.

Bananas: Be sure to use very ripe, soft bananas for the recipe. It will take about 1-1/2 medium-large bananas to equal 3/4 cup mashed. Be sure to measure the mashed banana for best results.

Nutrition