Thank you!! Hi! Hearty I love the subtle nutty flavor the flax adds, and the texture is amazing. Great recipe! We’re so glad you enjoyed them, Chloe! Very oaty, nutty, and dense while still being fluffy?! I made these with the flaxseed and next time I would stir the walnuts in as a lot burnt on the top, but my oven is a bit fierce! I’m able to sub different dry ingredients (nut meals etc.) I make it a lot – as I do quite a few of your other ones. (first time i had seen fair trade bananas so wanted to support what I believe in!). *Orange juice instead of water+orange zest+chopped cranberries instead of walnuts by Sarah McMinn / Posted: October 2, 2017 / Updated: July 23, 2020 / Disclosure: This post may contain affiliate links. They stick so I always use cupcake liners. Add applesauce, maple syrup, coconut sugar, baking soda, baking … Can I substitute with chia seeds or egg replacer? Definitely gonna make these again. Fluffy, moist, and satiating! I made this with only 3 medium overripe bananas, cane sugar and also almost forgot the flax egg. Cynthia-pumpkin seeds and choc chips…yum! I always put muffins into a hotter oven at the start to get a nice tall crown, so I did have the oven an 450 and dropped the heat to 350 after putting the muffins in and they were done at 28 minutes. So many recipes online these days I think many are never tested accurately. But Gurlfriend, I made these on a whim for my BF who needs to eat much cleaner due to Asthma and these muffins are the Bomb! Thank you! Alamelu. This was my first time making vegan muffins and I couldn’t be more pleased with how they turned out. Next time will probably squeeze them into the batter rather than leave them sprinkled on top like I just did. It works ok but I do think that everything just ends up tasting… “chia seed-like” :) do you think flax seeds are more neutral in taste? is this recipe forgiving. For the flax egg, we recommend making it in a large mixing bowl (step 2) and then adding the remaining ingredients to that bowl. Top with walnuts (optional). So so good. My favorite muffin recipe, hands down. I don’t know what I did wrong! I did not have unbleached paper muffin liners, so used the color paper muffin liners I had on hand. Let me know if you give it a try. A perfect muffin! THANK YOU? This was perfect. Also figured the bananas added enough sweetness so I skipped the sugar. Hi Julia! So, imagine my surprise when I loved these! I use a real egg because I’m not vegan, and no nuts because I have toddlers who aren’t the best chewers LOL – but everything else as written! Thanks for sharing, Mikaila! I think you did add too much flour! I am vegan, but my family is not, and they usually bypass most of my vegan creations. Anything with (Vegan) Nutella in it has my heart. You’ve got a longtime follower :), haha YES! So good! :) Slight texture difference but still moist! I’ve tried so many recipes, as my husband is allergic to eggs and I am gluten free, and I’ve always ended up with hockey pucks! Oats in my crumble too. Something like this. I was wondering if I could up the almond flour in replacement of the oats, I’m allergic. Hope it turns out better next time! Lastly, for the topping I tossed the walnuts in a little vegan butter and maple syrup for extraaa yumminess! These are so forking good, they didn’t last long to tell the tale. My 7 year old said they were amazing. I used pecans, cuz that’s what I had lots of, and added vegan chocolate chips, because I just had a hankering, and they are beautiful and yummy. I wanted to try using this but making it like a carrot cake muffin with carrots, raisins etc – but don’t want the banana to over power … any suggestions on what I might change but keeping this relatively the same? I did add walnuts, which helped to balance the sweetness. Yup! I try to be as vegan as possible, but have some friends that provide me with happy eggs from time to time. The only issue I have is that walnuts have gone all dry/nearly burnt. As well, if you’re looking for more oomph, add a slather of almond butter and honey to one or two heated up. The muffins turned out perfect, soft and fluffy, the crumb topping adds the right amount of sweetness since the muffins are not overly sweet on their own. xo. Then BAM! I’m in love! Notify me of followup comments via e-mail. Delicious muffins! opted for walnuts in the batter and a sprinkle of sugar on top. For flexibility. I have totally eliminated the brown sugar and they are still perfectly sweet! You have such amazing recipes; I LOVE looking on your website for new recipes! Thanks for that one, also. super easy and yummy! Mmmm, crumb topping…..Happy to say that I have some beautifully-browny-ripe bananas ready to go. If you are trying to avoid oats, you might be able to increase the almond meal and gluten-free flour blend and use a little bit of shredded coconut. Wish I could share a photo because these turned out great!! I have our perfectly ripe bananas sitting on my counter and this is the perfect recipe for them. But once completely cooled (as in *at least* 2 hours), there’s no problem. WOOHOO! My entire family loved this recipe! :). Im about to try it again and freeze the batter raw to bake later – wish me luck. These were pretty good but I found them too salty. Preheat oven to 425°F. Thanks so much for sharing! 30 minutes and one bowl required, and so delicious! We’re so glad you enjoyed them, Kitty! Yes! I easily give this recipe a big 5.0 because it has to be “one” of the best banana muffin recipes in all of Web-land! They are wonderful. You are amazing, I have loved every recipe I have tried from your blog. The all over texture for me was a little grainy and just a tad dry. 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