Banana Mango Flaxseed Muffins
Banana Mango Flaxseed Muffins are a super easy to make vegan muffin. This is a one bowl recipe and the most important ingredients is nice and ripe bananas. They add such a natural sweetness and moisture to the recipe. If you don't have any mangoes on hand, late summer peaches would be fantastic. This is a perfect recipe base to add whatever fruit you like to the recipe.
Servings: 12 muffins
Ingredients
- 3/4 cup white sugar use vegan sugar to make it truly vegan
- 1/2 cup canola oil
- 3 very ripe bananas mashed well
- 1 3/4 cups flour
- 1/2 cup Organic Ground Linseed/Flaxseed
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/4 cup almond milk mixed with 1 teaspoon apple cider vinegar (or your favorite nut or even oat milk)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup diced mangoes or peaches
- 1/2 cup sliced almonds
Instructions
- Preheat oven to 350 F. Spray a muffin tin with non stick cooking spray, or lightly coat with margarine.
- Sift together flour, flaxseed, baking soda, salt and spices.
- In a separate bowl, stir together the oil and sugar. Add bananas, milk and vanilla. Gently fold in the mangoes.
- Add the wet ingredients to the dry. Mix well. Spoon batter into the muffin tin. Sprinkle on the almond slices. Bake for 25-30 minutes, until a toothpick inserted near the center comes out clean.
- Cool for 5 minutes before removing from pans to wire racks. Delicious served warm. If any are leftover, they are wonderful at room temperature the next day.