As an avid baker, I’m usually skeptical about recipes that replace eggs with egg substitutes…I always thought the wonderful functionality of eggs can’t be beat by any other ingredients! When using egg substitutes, baked goods often come out too dry and dense as eggs can impart moisture, airiness & flavour to the finished product. But this recipe turned out to be wonderful! It uses ground flaxseeds to substitute for eggs. The use of banana and nut butter also help make these muffins soft & moist. The addition of whole-grain oatmeal also adds to the texture. They are nutty, fudgy, not too sweet, and incredibly decadent with deep cocoa flavour! Almost like a lighter version of brownies.
Bonus…these muffins are also high in fiber & protein – each muffin has almost 7g fibre and 9g protein! However, keep in mind that even though no refined white sugar is used in this recipe, there’re still quite a bit of sugars from bananas, coconut sugar, and maple syrup. So only indulge a little!
Recipe modified from The Minimalist Baker
- 2 medium-size ripe bananas
- 1 batch flax “egg” (1 Tbsp flaxseed meal + 2 ½ Tbsp water) flaxseed meal is also called ground flaxseed.
- 1 ½ tsp baking soda
- 1/2 cup coconut sugar (or 1/2 cup loosely packed brown sugar)
- 3 Tbsp maple syrup (or sub agave nectar)
- 1/4 cup almond butter (or tahini)
- 1/4 tsp sea salt
- 1/2 tsp pure vanilla extract
- 2 Tbsp olive oil (or avocado oil/ melted coconut oil)
- 1/2 tsp apple cider vinegar
- 1/2 cup cocoa powder, sifted
- 3/4 cup gluten-free rolled oats (for grain-free option, try subbing half the amount in coconut flour – note that coconut flour absorbs more water than oats)
- 1 1/4 cup superfine almond flour (not almond meal, which is coarser)
- 1/4 cup vegan dark chocolate chips (or chopped dark chocolate).
- Preheat oven to 350F (176 C) and line a standard muffin tin with cupcake liners (preferably non-stick liners).
- In a large bowl, prepare flax “egg” by mixing flaxseed meal and water, let sit for about 2 minutes. Add banana to the bowl and use a fork to mash the bananas while blending in the flax “egg”.
- Add the remaining wet ingredients to the bowl (maple syrup, almond butter, vanilla extract, olive oil, apple cider vinegar) along with coconut sugar (or brown sugar). Stir to combine.
- Sift baking soda, salt and cocoa powder into the bowl. Mix until fully combined.
- Add almond flour and rolled oats to the mixture and mix well. Fold in the chocolate chips.
- Spoon batter to the lined muffin tin evenly (optional to sprinkle more oatmeal and chocolate chip on top as garnish) and bake at 350F for about 30-35 mins or until a toothpick inserted into the center of the muffin comes out clean.
- Let cool on a wired rack and enjoy! These also freeze incredibly well!
The flecks of oatmeal add a little nice chew to the soft muffins!