On Saturday, I made accidental vegan muffins. Maple Banana Oat and Nut muffins, to be precise.
I LOVE THEM. I may never go back to using eggs or milk/dairy in my muffins (well, that’s a lie, because I love my blueberry muffin recipe which has both). But these muffins are seriously just as good… if not better. They are moist and fluffy and buttery tasting (even though NO BUTTER!) and sweet and all the things you want in a muffin.
Oh, did I mention this recipe uses no refined sugar and 100% whole grains? Yep. These are nutrient-packed, guilt-free muffins, so you can feel good about having
one three for breakfast.
Here’s the story. I woke up with a strong hankerin’ for muffins and the urge to bake something. So, I went for it. But when it came time to add the eggs and milk- oh no! I had run out of both! But I had already started everything! WHAT WAS I TO DO?
Then, I came across this article explaining how to substitute chia seeds mixed with water for eggs. GENIUS!
If you have ever made chia seed pudding before, or even had a chia pet growing up, you know that when the seeds come into contact with water, a gelatinous layer forms around the seeds, forming a gooey mixture than is similar to… well, eggs! When eggs are used to bake, they help bind everything together. The same thing works with the gelatin created by the chia seeds- it acts as a binding agent to keep the muffins from falling apart.
PLUS, the chia seeds give the muffins a really awesome crunchy texture, similar to poppy seeds.
To make a substitute for one egg when baking, mix 1 tablespoon of chia seeds with 3 tablespoons of water, and allow to sit for approximately 5 minutes. I left my chia seeds whole (for that awesome crunch), but you can use ground chia seeds as well. You can also use flax seeds as an egg substitute in a similar way.
I love eggs, and I believe that they are one of the most healthy foods to eat on the planet. But how about all the health benefits of chia seeds? Vegan or not, you HAVE to give this a try at some point. It’s truly magical.
The other thing that makes these muffins extra special: cardamom. The best spice EVER. Have you ever tried it? If you have ever had Indian rice pudding, then you know what cardamom is. It’s unique and warming, and usually added to sweet foods; it’s similar to cinnamon, nutmeg, cloves, and allspice (I add it to my granola).
If you don’t have cardamom, don’t worry- you can omit it and this recipe will turn out just fine.
These will stay good for 2-3 days at room temperature in an airtight container, or you can refrigerate or freeze for a longer time. One thing to note- the texture of these muffins is a little different than other muffins- more dense and very moist. They may seem a bit underdone, even if they are done.
Maple Banana Oat and Nut muffins (Vegan!)
- Muffin Pan
- 2 tablespoons chia seeds mixed with 1/3 cup water
- 1/2 cup coconut oil softened or melted
- 1/3 cup maple syrup plus more for drizzling tops of muffins
- 2 ripe bananas mashed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom optional
- 1/4 teaspoon nutmeg
- 1/2 cup water
- 1 cup old-fashioned oats plus more for sprinkling tops of muffins
- 1 cup whole wheat flour
- 1/2 cup sliced almonds or other nut, plus more for sprinkling tops of muffins
- Preheat oven to 375 and line a 12 cup muffin pan with liners.
- Mix together the chia seeds (2 tablespoons) and water (1/3 cup). Set aside for at least 5 minutes.
- Meanwhile, mix together the coconut oil (1/2 cup) and maple syrup (1/3 cup).
- Add the mashed bananas and the chia seed and water mixture; mix until well combined.
- Add the baking powder (1 teaspoon), baking soda (1 teaspoon), salt (1/2 teaspoon), cinnamon (1/2 teaspoon), cardamom (1/4 teaspoon), nutmeg (1/4 teaspoon), and water (1/2 cup); mix until well combined.
- Stir in the oats (1 cup) and whole wheat flour (1 cup) until just combined.
- Fold in almonds (1/2 cup).
- Pour batter into prepared muffin pan, filling almost to the top. Sprinkle with extra almonds and a drizzle of maple syrup, if desired.
- Bake for 20-25 minutes, or until toothpick inserted in center of muffins comes out clean.
- These will stay good for 2-3 days at room temperature in an airtight container, or you can refrigerate or freeze for a longer time.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools: