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For a healthy snack or breakfast on the go, this vegan muffins recipe is just the thing. Made without eggs or dairy, they still have a tender crumb, moist texture and almost caramel-like flavour from the bananas. Try to use really black bananas as these are the sweetest and best for baking. See method
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Tip: Flaxseed may seem like an unusual ingredient, but when mixed with water it acts as a binding agent in place of the eggs that are usually used in baking.
Allow to cool completely. Wrap well in clingfilm and foil (to prevent freezer burn) and freeze for up to 3 months. Loosen the foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
See more Vegan recipes