Low Sodium Vegan Banana Walnut Muffins

Total time42 min

Prep time15 min

Cook time22 min

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Ingredients

12 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

For the batter

3 medium very ripe bananas (about 1 ¼ cups mashed)
⅓ cup vegan butter, melted and cooled
½ cup packed light brown sugar
¼ cup plant-based milk
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup walnut halves, roughly chopped

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.

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