Vegan Banana Nut Muffins (Gluten/Soy-Free)

Scott bought a mere eight very large and very ripe bananas that all need to get used up, like before they even left the grocery store.

But since they’re ours now, I needed to whip up something using them. So here’s a quick, easy, vegan muffin recipe for you!

Blend first two ingredients, the cashews & flax seeds.

Then add everything else and blend it together with whatever appliance floats your muffy-makin’ boat. Mine was the VitaMuffyMaker.

Remaining ingredients added to blender with flaxseed and cashews

Batter Up

All ingredients for Vegan Banana Nut Muffins blended up

Pour into Muffin Tins

Bake at 350F for 18-24 minutes (mine were gooey at 18 mins and I took out at 20 mins for that smidge underbaked goodness I go for)

Voila, 8 little Vegan Banana Nut Muffins

Finished Vegan Banana Nut Muffins right out of oven in muffin tin

Enjoy! Great for lunches, kid snacks, breakfast with a slather of nut butter on top, you name it, suuuuper easy and as always vegan, gluten & soy-free with no additional oil added.

The Yummy, Gooey Inside of a Muffy

Hand holding a piece of one Vegan Banana Nut Muffin

[print_this]

Vegan Banana Nut Muffins (Gluten-Free, Soy-Free)

Recipe Yields 8 Small to Medium Muffins
1/4 c raw cashews (didn’t soak them)
1/4 c flax seeds
1 Large Banana
1/3 c almond meal (or 1/3 c whole almonds that you grind)
1/3 c brown sugar
2 Tbsp Agave
1 Tsp Cinnamon
Optional: 1-2 Medjool Dates (I used one date)
Optional: Add 2 Tbsp Cocoa or Carob Powder
Optional: Add 1/4 c shredded coconut

Optional: Add 1/4 dried fruit like raisins, cranberries, blueberries, gogi berries, etc.

[/print_this]

We also nibble on Raw Vegan Chocolate Coconut Snowballs