Yesterday we talked about my favorite Vegan Egg Substitutes because I feel like I should know what the heck is going on when it comes to egg-free baking.
Today we’re putting our new lessons into action and making Flax Seed Eggs for tender Banana Pecan Muffins.
It’s simple! While we aren’t necessarily glazing everything in chocolate ganache or drenching everything in browned butter, this still feels pretty great! Let’s go let’s go!
I want these muffins to be as healthful as they are delicious. That shouldn’t be too hard. Bananas are sweet and forgiving, pecans are perfect, and maple syrup is always right.
White Whole Wheat flour adds an additional heartiness and nuttiness to the muffins and cinnamon and nutmeg balance all of the flavors. We’re breakfasting!
Flax seed eggs help us make these muffins vegan aaannndd also add a wonderful amount of moisture. These little gems will stay fresh for days! That means we can make these muffins on a Tuesday and enjoy them aalll week long. Rejoice (I did)!
Mega mashed banana, coconut oil, flax seed eggs, maple syrup, molasses, and vanilla extract.
It’s LOTS with the flavors and moisture.
Wet meets dry, with nuts.
The banana batter will be rather thick and glossy. Perfectly scoopable.
Twelve muffins. Twelve pecan halves. Twelve muffins ready for the oven.
These little muffins offer everything we could ask for from a sweet morning pastry. I love the depth of sweetness the maple syrup and molasses add to the muffins. Cinnamon and nutmeg always compliment bananas. Our flax seed eggs are working overtime with coconut oil to offer just the right amount of moisture and fat. Very good things!
Happy weekday breakfast!