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!
Ingredients
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1/8 teaspoon baking powder
- 3 ripe bananas, mashed
- 1/2 cup maple syrup
- 1 tablespoon molasses
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut oil, melted
- 2 cups white whole wheat flour (or all-purpose flour)
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 cup finely chopped pecans
- 12 pecan halves, for topping
Instructions
- First make the flax seed egg. In a small bowl stir together ground flax seeds, water, and baking powder. Allow to sit at room temperature for at least 30 minutes.
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a muffin tin with 12 muffin liners and set aside.
- In a medium bowl, whisk together mashed bananas, flax eggs, maple syrup, molasses, vanilla, and coconut oil until thoroughly combined.
- In a separate medium bowl whisk together flour, baking soda, spices, and salt. Stir in the pecans. Add the wet ingredients all at once to the dry ingredients. Stir until thoroughly combined and no flour bits remain at the bottom of the bowl.
- Divide the batter between the muffin cups in the prepared baking pan. Top each muffin with a pecan piece. Bake for 15 to 20 minutes or until each muffin is cooked through. Remove from the oven and allow to cool in the pan for 5 minutes before removing from the pan and placing on a wire rack to cool completely. Or, serve warm with coffee. Muffins will last up to four days well wrapped at room temperature.
Jamie
Hi Joy,
I am not a vegan but I love experimenting with recipes that offer more health benefits than I could ever dream of! I was reading your bit about the the “substitute eggs” – for the banana muffins, could I use the same amount of chia seed eggs instead of flax seeds eggs? Does one lend a better result?
Kimi
These look so perfect! I can say that I can’t wait to give them a try…Yumolla!
teffysperks
Joy I’m loving these vegan posts!!
I love vegan baking, so this is perfect. Looks so so yummy! Do you think I could sub the flour for oat or almond flour to make it gluten free?
{Teffy’s Perks} X
Maureen
Your timing with these vegan recipes and posts is impeccable! I’m newly vegan and I love to bake so I’m learning all over again. Thank you!!
Natalie @ Paper & Birch
mmm… these sound heavenly!
StacyRuns WithScissors Rose
so….when do we mix in the flax seed eggs? and btw, I do a lot of gluten free baking–mixing different blends of flours and grains usually works better than using all of one kind–a little oat flour, a little almond flour, maybe some millet, some small bit of garbanzo flour…maybe some coconut flour…usually adjust the baking powder a bit upwards. (check out the blend in Pamela’s baking mixes as they all work great!)
joythebaker
so sorry about the mistake! i’ve added the flax seed egg situation.
also i totally appreciate your words about the gluten-free flour blends. i think that a mixture of ingredients is key. so far i like millet flour and gluten-free oat flour. more soon!
Gerda
everything good bt the flour…can they be made with almond meal?
joythebaker
i haven’t made these muffins with almond meal, but it may be possible. i’m currently working on a gluten free flour blend to share with you all. soon!
Sarah @ Little House Pantry
In my experience using almond meal only in muffins doesn’t give them enough substance to help together and they end up crumbly :( I usually do a mixture of ww flour and a bit of almond meal, but I realize that doesn’t help the gluten free people…
Jenna
let’s say I have an egg, but no flax seeds…if I subbed in the egg would the recipe still work?
Jaime Lynn (@laviejaime)
ditto! i am curious what the regular egg substitute would be!
joythebaker
yes! the recipe would work with regular eggs instead of flax seed eggs!
Liesel
Would it be one egg or two?
joythebaker
two eggs!
Ella
You are fantastic. I want these muffins, now. That is all.
http://www.youtube.com/sparklesandsuch26
Mary Ann
I am not vegan but want to explore some vegan options (I’ve been a vegetarian for decades). I so appreciate your efforts (especially your vegan ‘egg’ post). Going to give these babies a try. You are brilliant!
joythebaker
yea, girl! i hope you love them!
Mary Ann
Even though it was ‘one of those days’ when my brain was obviously removed by aliens in my sleep – dropped almost every utensil on the floor, almost forgot to put in the ‘eggs’, coated my floor more than the cupcake pan with Pam, still these turned out amazing. Let’s just say they didn’t cool in the pan for 5 minutes – out of the oven and on my plate. Going to freeze some and see how they do. Now, if I only had some frosting…
You are my favorite blogger, Joy. Every recipe I have tried turns out right and is delicious. It shows that you test your recipes and I truly appreciate that! Enjoy the day!
jenna @ just j.faye
Gotta love a healthy muffin! These look delish.
Aine @ awkwardirishgirlblogs
These look amazing! Roasted pecans = heaven.
Kiri
Oh wow. This look incredible. I love mixing things up and trying to make them vegan. Definitely adding this to the list.
http://www.stateofsunshineblog.com
wearenotmartha
Just in time for breakfast!! :)
Sues
Jena
Yum, I can almost smell them from all the way over in Dubai! Appreciate the vegan recipe, Joy! (although I’m just a vegetarian).
Abi
These look so yummy and healthy too! Abi :)