These gluten-free Vegan Superfood Banana Muffins make for a perfect breakfast, snack, or dessert. Packed with fiber, protein, and antioxidants, these will keep well fueled and satisfied.
If there is a favorite muffin to make in my house it’s hands down these Vegan Superfood Banana Muffins… aka the Hulk Smash Muffins. During Christmas, my boys call them The Grinch muffins lol…
I have been making these delicious muffins for almost a year now and it’s truly my most made breakfast item. They’re freezer-friendly, great for a quick and healthy breakfast, the perfect after-school snack, great for lunchboxes, and my personal favorite… healthy dessert.
What makes them a superfood?
For starters, I add some hidden veggies such as spinach. Spinach is an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2.
Next, the three powerhouse seeds ( well, hemp seeds are technically a nut) such as chia, flax, and hemp seeds. These tiny little seeds are high in omega-6, omega-3 fatty acids and loaded with protein, fiber, and antioxidants. Wow right?!
One of my personal favorite pantry staple…Spirulina. This beautiful green algae reduces the risk of allergies, high blood pressure, cancer, anemia, and can even improve gut health, boost energy, and your mood.
Ingredients and Substitutes
- Chia seeds, hemp seeds, and flax seeds are used but completely optional. You don’t need these to make the recipe taste amazing. But if you have one, two, or all three of them, use it. Extra nutrients.
- Oat flour: if you can’t find oat flour no worries at all. Simply blend on high speed, some rolled oats until it forms a flour consistency. I also ensure I use gluten-free oats for allergies.
- Cassava flour: since this is vegan, I don’t recommend a substitute for the cassava flour. However, if you prefer to use regular flour, substitute both the oat flour and cassava flour with regular flour.
- Flax Egg: I used a flax egg to keep this recipe vegan. Simply mix 1 tbsp ground flax with 2.5 tbsp water and let it sit for 5 minutes before adding to the recipe. If you’re not vegan, use a regular egg instead and omit the applesauce.
- Spinach: nothing like adding fresh spinach for some extra nutrients and has no flavor what-so-ever.
- Almond milk: I love any type of nut milk and have made it with even pumpkin seed milk for a nut-free option. Use what you prefer.
- Vanilla: you can use vanilla extract or even vanilla paste
- Maple Syrup: I add a touch of maple syrup. To sweeten it up. You can also use honey I’d prefer.
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That’s it! Blend all the ingredients up in a blender and scoop into muffin tins. Please note… the batter may be thick in the blender. Just use a rubber spatula half way through blending and mix to help incorporate.
Enjoy these perfect gluten-free, vegan, egg-free breakfast. Heck, it’s also a great snack or dessert.
Here are some other recipes you may enjoy:
- Baked Paleo Apple Cinnamon Donuts
- Apple Butternut Squash Muffins with Cinnamon Streusel
- Sweet Potato Chai Muffins
- Vegan Almond Banana Bread
XO,
Natalie
Vegan Superfood Banana Muffins
Vegan Superfood Banana Muffins
Ingredients
- 1½ cups oat flour gluten-free
- ½ cup cassava flour
- 4 cups spinach
- 2 ripe bananas
- ½ cup almond milk or any nut milk
- ⅓ cup maple syrup
- ¼ cup applesauce
- 1 tbsp hemp seeds optional
- 1 tbsp ground flax seeds optional
- 1 tbsp spirulina powder optional
- 1 tbsp chia seeds optional
- 1½ tsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- 1 flax egg mix 1 tbsp flax meal with 2½ tbsp water and let it rest for 5 minutes before adding to the recipe, or 1 regular egg
- pinch of salt
Instructions
- Preheat oven to 350
- In a bowl, add in the oat flour, cassava flour, baking powder, baking soda, hemp seeds, flax seeds, chia seeds, spirulina powder, and a pinch of salt.
- In your blender, add the spinach, banana, flax egg, almond milk, vanilla extract, maple syrup, applesauce, and blend until smooth.
- Add the wet ingredients to the dry ingredients and mix well.
- Fill each muffin cup and bake for about 20-25 minutes.
- Cool for 10 minutes and enjoy or freeze.
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