It’s Reboot time so I’m always creating new healthy recipes that can be used as a meal, snack or healthy dessert. These strawberry banana vegan muffins are only sweetened with the fruit and use flax eggs to make it fully vegan. I also opted to use almond and coconut flour to make it lower carb and more paleo/keto friendly! The results? Super moist muffins that you can eat at almost any time of the day.
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 10 (1 for snack, 2 for breakfast)
Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- 2 flax egg (2 tbsp ground flaxseed and 3 tbsp water)
- 3 tbsp melted coconut oil
- 2 mashed bananas
- 1 tsp cinnamon
- 1 tbsp vanilla extract
- 1 tsp apple cider vinegar
- ½ cup almond milk
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ cup sliced strawberries
- Optional ⅓ cup cacao nibs for extra crunch!
Instructions
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, mix all ingredients together except strawberries and cacao nibs. It should be well blended.
- Fold strawberries and cacao nibs into the batter.
- Place muffin liners into the pan and then scoop batter into each liner. It should be filled evenly to the top of the muffin liner.
- Bake for 20 minutes. You want the tops of the muffins browned. (Also check that they are baked all the way through by using a tooth pick to make sure it comes out clean!)
- Let them cool on a cooling rack for 10-15 minutes, and enjoy! If having for breakfast, reheat and serve with a nut butter.
Happy Eating!
With Health + Happiness Always,
Jax
