Low Cal Vegan Banana Muffins Recipe

Name: Low Cal Vegan Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 mashed bananas; 1 tablespoon unsweetened applesauce; 1 teaspoon vanilla; 1/2 cup sugar; 1 dash salt; 1 teaspoon baking powder; 1 tablespoon flax seed meal; 2 tablespoons water; 2 tablespoons rice milk; 1/2 cup whole wheat flour; 1/4 cup all-purpose flour

Servings: persons

2 mashed bananas
1 tablespoon unsweetened applesauce
1 teaspoon vanilla
1/2 cup sugar
1 dash salt
1 teaspoon baking powder
1 tablespoon flax seed meal
2 tablespoons water
2 tablespoons rice milk
1/2 cup whole wheat flour
1/4 cup all-purpose flour

1
Mix the flours, salt, and baking powder in a small bowl and set aside.
2
Mix the water and flax seed meal together in a small bowl and set that aside.
3
In a larger bowl, mash the bananas.
4
Add the applesauce, vanilla, sugar, flax seed mixture, and milk. Stir well.
5
Add the dry ingredients to the wet and mix, just until combined.
6
Divide batter into a muffin pan that has been sprayed with non-stick cooking spray.
7
Bake at 350 for about 25 minute.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 mashed bananas, 1 tablespoon unsweetened applesauce, 1 teaspoon vanilla, 1/2 cup sugar, and more.

Yes, Low Cal Vegan Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Cal Vegan Banana Muffins

How did you like this recipe?

Frequently Asked Questions