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
- 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 ground 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
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.