Low Iodine Vegan Banana Walnut Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.8(14)
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Learn more →Ingredients
12 servings
For the flax egg
- 1 tbsp ground flaxseed
- 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
- 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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