Last weekend I had some black bananas and needed breakfast, so I thought, why not muffins? But I checked the fridge and realized I was out of eggs. So after texting my egg supplier to place my order for the next day (my friend Rachel has some backyard chickens), I did some quick internet research for an egg-free muffin.
Luckily, or perhaps fore-sightedly, I keep flax seed on hand for this very reason. I’m forever running out of eggs, but flax seed serves is an eggs-cellent egg replacer (ha) and it keeps for months sealed airtight in the fridge. Even if you’re not vegan, I recommend this strategy if you’re also not so good at inventory and grocery shopping.
The flax seed completely fulfills the eggs’ role as a binder, but not so much as a riser. So it will hold your muffins together, but you won’t get that light, airy, cake-y texture. But all the more perfect for banana muffins — these come up super dense and moist, like banana bread. Two-bite banana bread! What more could you ask for?
This recipe calls for coconut oil to make them truly vegan. I had butter on hand, so I used that. But I recently purchased a jar of coconut oil, so I look forward to experimenting with it.
This made about 9 small muffins. Keep in mind that because there are no eggs, the batter won’t really rise during the baking process, so however high you fill your cupcake holders, that’s about how big your cupcakes will be.
I thought they were delicious! And apparently so did my coworkers, seeing as the leftovers vanished pretty quickly. Enjoy!
Banana Bread Muffins from Kitchen Treaty
1 T flax seed meal + 3 T water
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 overripe bananas, mashed
1/4 cup brown sugar
1/4 cup applesauce (about one of the individual cups)
2 1/2 T coconut oil or vegetable oil
1 tsp vanilla
Preheat the oven to 350 F. Grease or line a muffin tin.
In a small bowl, stir together the flax and water. Set aside for 5 minutes.
In a large bowl, whisk together the flours, baking soda, and salt.
In a medium bowl, mash the bananas. Add the brown sugar, applesauce, oil, vanilla, and flax/water. Mix well.
Pour the wet ingredients into the dry ingredients. Stir until just incorporated.
Spoon batter into muffin tins. Keep in mind that it won’t rise, so fill tins as big as you’d like your muffins.
Bake 18-22 minutes, or until an inserted toothpick comes out clean.
Yield: About 9 small muffins, or about 6 jumbo muffins with domed tops.
Linking Up With:
Funday Monday from Still Being Molly
Block Party from Hungry Happenings
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderfully Creative Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove