Vickys Maple Banana Nut Muffins, Gluten, Dairy, Egg

Name: Vickys Maple Banana Nut Muffins, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp ground flaxseed; 5 tbsp warm water; 2 bananas, very ripe; 3 tbsp almond milk; 3 tbsp (or to taste) maple syrup; 1 tsp vanilla extract; 1 tsp baking powder; 112 grams (1 cup) ground almonds; 60 grams (1/2 cup) gluten-free oat flour; 1 rolled oats, almond butter, sliced bananas and maple syrup for topping

Servings: persons

1
Preheat the oven to gas 4 / 180C / 350F and line 8 holes in a muffin tin
2
Mix the flaxseed and water in a cup and let stand for 10 minutes until gelatinous
3
Put the flax mixture in a bowl with the mashed bananas, maple syrup, baking powder, vanilla and almond milk and stir together
4
Mix in the ground almonds and oat flour.
5
Taste and add more syrup to sweeten if desired but remember the topping will sweeten the muffins also
6
Divide evenly between the 8 muffin liners and bake for 25 - 30 minutes.
7
They should bake firm with a little give when you press the tops.
8
A toothpick test will work
9
Let sit in the tin for 5 minutes then cool on a wire rack
10
Spread some almond butter on top, sprinkle with rolled oats, add a couple of banana slices and drizzle with maple syrup to finish
11
You can make 6 fuller muffins instead of 8, just bake a few minutes longer

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 tbsp ground flaxseed, 5 tbsp warm water, 2 bananas, very ripe, 3 tbsp almond milk, and more.

Yes, Vickys Maple Banana Nut Muffins, Gluten, Dairy, Egg & Soy-Free 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.

That's it — enjoy your meal!

Vickys Maple Banana Nut Muffins, Gluten, Dairy, Egg & Soy-Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions