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!Print
For Flax Seed Egg
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1/8 teaspoon baking powder
For the Muffins
- 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
- 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.