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Vegan Banana Raisin Muffins
In my house, we love muffins, and it’s a good thing, too, because I always seem to have very ripe and spotted bananas ready to bake with by the end of every week. So, at the end of every week, I usually make muffins, and freeze them in an attempt to make them last longer. This past week I tried something new and made banana raisin muffins!Jump to Recipe
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And, I’m so glad I tried making these the way I did! They are delicious!
My 3 year old even prefers these over my vegan banana chocolate chip muffins recipe.(My six year old prefers the chocolate chip muffins.) Either way, muffins seem to be a staple in my home.
Muffins are great as breakfasts or snacks, and can be really quick and easy, especially if you make a few batches, or make a few different kinds at once, and freeze them all for later. All it takes then is about 15 to 30 seconds in the microwave and your good to go!
Let’s Start Making These Raisin Muffins
Start by preheating the oven to 350ºF and setting out your silicone muffins cups, or lining your muffin tin.
Then you’ll want to prepare the flax egg for the recipe by mixing together 1 tablespoon flaxmeal and about 3 tablespoons water. Flaxmeal is simply ground up flaxseeds; you can buy it already ground up or use a coffee grinder, food processor, nutribullet to grind it up.
Now would also be a good time to grind up oats into oat flour if you don’t buy oat flour already prepared or don’t have any home made oat flour ready to be used. Grind it the same way you did for the flaxmeal.
Next, mash the bananas for the muffins. There are a few different ways you can do this. I was always taught to mash the bananas with a fork on a plate, and this works, but isn’t always the best or fastest way to do it. I’ve found that squeezing the banana while still in the skin, then place the bananas in the bowl you’ll be mixing everything in and whisk the bananas til they look and feel mashed enough.
Then, add in the half a cup of sugar, applesauce, and flaxegg than you had set aside.
After all the wet ingredients and sugar are mixed well, add in all the dry ingredients besides the raisins and cinnamon; mix well again.
Then fold in the raisins and cinnamon.
Pour the batter into the already prepped baking cups or muffins tins; about two thirds of the way up.
Bake for about 20 minutes or til slightly golden in the top.
Let cool and enjoy!
Banana Raisin Muffins
A delicious breakfast or afternoon snack! Your kids will love these and they go great with coffee!
- 4-5 ripe bananas mashed
- ½ cup brown sugar
- ½ cup applesauce
- 1 flax egg
- 1 cup oat flour
- 1 cup all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup raisins
Preheat oven to 350°F and set out silicone baking cups or add liners to a muffin tin.
Make flax egg by mixing together 1 tbsp flaxmeal and 3 tbsp water, set aside.
Mash bananas either with a fork, whisk, or by blending them in a blender or food processor.
Add mashed bananas, sugar, applesauce, and flax egg to a bowl and mix well.
Add flours, baking powder, baking soda, and salt. Stir til mixed well.
Add in raisins and cinnamon and fold in.
Add batter to baking cups or muffin tin, about ⅔ of the way to the top.
Bake for about 20 minutes or til almost golden on the top.
Let cool and enjoy!
These freeze well and take about 15 seconds to warm up in the microwave, or leave out overnight to thaw.