- 60 g. Raw Almonds
- 75 g. Quick Oats
- 200 g. Ripe Bananas
- 3 tbsp. Hazelnut Butter
- 1/2 tsp. Gluten-free baking powder
- 1 tsp. Psyllium Husk
- 2 tsp. Poppy seedsoptional
- 140 g. Freshly Squeezed Orange Juice
- 1 tsp. Cinnamon powder
Vegan Nutella Frosting
- 7 tbsp. Hazelnut Butter
- 4 tsp. cacao powder
- 3 tsp. Maple syrup
These banana muffins are incredible! So easy to make, but so tender and most importantly completely guilt-free! Why? Because they are sugar-free, just the sweetness of bananas, orange juice and a few teaspoons of maple syrup only in the frosting on top of the banana muffins (which is optional), gluten-free like all the recipes in my blog and, oil-free and of course, vegan!
I always wanted to be able to make muffins out of simple ingredients, which I have in my pantry because not everybody has the time to rush into a grocery store just for making one dessert! I always keep gluten-free oats, raw almonds, nut butter and some ground psyllium husk in my kitchen not only for baking sweets but simply for morning porridge, nut milks, smoothies, etc.
How to make the muffins tender without oil and white flour?
- I always try to skip the oil, where it is possible. Oils should be either not used at all or in moderation, according to Dr. Gregor and other vegan health community, as it is not a whole food, but very concentrated squeezed fat product. That is why in these banana muffins I used the same hazelnut butter as in the frosting to make the consistency creamy and tender. Hazelnut buttes tend to be quite liquid, therefore it was very easy to substitute for any oil. However, you can use any nut butter of your choice, and if it is too think, just add a few drops of nut milk or hot water in it.
- Bananas are an important ingredient not only for the sweetness but for the soft and creamy texture! Use very ripe bananas as they are the softest and the sweetest!
- Freshly squeezed orange juice adds that softness, citrusy flavor, and natural sweetness.
Gluten-Free BananIa Muffin Base
- In these banana muffins, I solely used quick oats, ground almonds, baking powder and some ground psyllium husk mixed with water (so-called vegan egg). The quick type of oats is pretty small and tender already, I did not grind them into flour. However, if you are using classic old-fashioned rolled oats, you can grind them up a little bit to get a smoother texture for the muffins. If you are not sure, which oats you have, check out this link to help you navigate in oat types.
- My favorite egg substitute in sweet and savory baking is a psyllium egg because, in my opinion, it works the best! Even better than actual eggs! It helps to stick everything. It is also very easy to make and just combine the ground psyllium husk with water 1:3 or if you let it stay longe 1:5 ratio and add into the muffin mixture!
Vegan Nutella Frosting
This frosting is my favorite part as it is so easy to make and so chocolaty! All we need is only 3 ingredients- hazelnut butter, cacao powder and a little bit of maple syrup. Read the exact measurements in the recipe steps. Just mix it all up and the frosting is ready to spread on the banana muffins!
Add slices of fresh banana on top and sprinkle with ground cinnamon to add the banana muffins a pretty finish!
Please share, like and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!
Make the Psyllium Egg
Prepare the dry Ingredients in the blender
1. Add raw almonds to grinder, blender or a food processor and grind them into poppy seed size.
Add wet ingredients
Preheat the Oven to 160C (320F)
1. Get the muffin tray, lay 10-12 muffin paper cases in it;
Prepare Vegan Home-Made Nutella Frosting