These muffins are bananas! Get it?! No, but seriously, they are so freakin good. They are also pretty flexible, so you can use the butter/sugar/egg/flour of your choice.

 I'm calling these banana muffins, but Ive also made it as a loaf. For a loaf, just adjust the cooking time to be 45 minutes- 1 hour. But holy moly, they’re super flavorful and soooo moist & delicious. My little girl is in love with them, and ya know what, I feel great about giving them to her!

If you're gluten free, this recipe swaps perfectly. I've tried it with Bobs Red Mill Gluten Free Baking Flour, and it was great!

So here ya go! Get ready to make your people happy with this one!

xx

Katie

*Don’t forget to post on Insta and tag me @katiewebbernyc!

Vegan Banana Bread 

What You’ll Need…

• 1/2 cup softened coconut oil (butter works too!)

• 1 cup sugar (coconut sugar works too)

• 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)

• 1 tsp vanilla

• 2 large mashed ripe bananas

• 1 1/2 cup flour

• 1 Tbsp baking powder

• 1 tsp salt

• 1 tsp cinnamon

*Optional! 1/2 cup mini chocolate chips and/or chopped walnuts

**TIP! If your bananas aren't super ripe, add 2 tsp of honey (or maple syrup) to them!

What You’ll Do…

Preheat oven to 350 and line your muffin tin or loaf pan with parchment (or lightly grease). In a small bowl, combine ground flax & warm water, stir and set aside at least 5 mins for flax to absorb water. Mash ripe bananas, set aside. With an electric mixer, combine coconut oil & sugar. Once combined, add flax egg, vanilla, mashed bananas and continue mixing. Add in dry ingredients and mix until just combined. Do not over mix. If using chocolate chips or nuts, fold those in now:) Place batter evenly into muffin tin. Bake at 350 for 18-22 mins or until a toothpick tester comes out clean. If you're using a loaf pan, bake for 45-55 minutes (you may need to cover with foil, the last 15 minutes, to prevent burning).