Ramekan Banana Muffins


1/2 cup gluten free flour (or regular)

1/2 tsp baking soda

1 very ripe banana

3 Tbsp brown sugar

1 Tbsp vegan butter (melted // heaping Tbsp is best)

1 small flax egg (1/2 Tbsp flaxseed meal + 2 Tbsp water)

1/2 tsp vanilla extract

4 Tbsp whole walnuts for topping

Dusting of cinnamon for topping

Preheat oven to 375 degrees and lightly grease (I used vegetable oil or you can use vegan butter) two small ramekins with vegan butter. Prepare flax egg and set aside.

In a large bowl, mash the banana, leaving some texture.Add brown sugar, baking soda, salt and whisk for one minute.Stir in flax egg, vanilla, melted butter and stir.

Add flour and stir with a spoon or spatula until just combined.

Divide batter evenly into the ramekins - about 1/2 to 3/4 full - and generously top with walnuts and cinnamon to your liking.

Bake for 25-35 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from ramekins and serve warm. I ate mine with a cup of coffee and a little butter on top.

Recipe from Minimalist Baker

#bananamuffins #veganmuffins #veganbanananutmuffins #plantbasedrecipes

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