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  • Andrea Dorn

Mindful Recipes: The BEST gluten-free, vegan banana muffins

Updated: Oct 25

I love baking with my kids. It's such a sensory-rich activity!


Because of this, we often turn baking into a mindfulness practice by observing with our 5 senses:

Touch: We feel the textures and temperatures of ingredients and utensils, mix and measure.

See: We look at the ingredients, the utensils, and other things around the kitchen.

Smell: We smell samples of the ingredients and notice smells as our

Hear: We listen to ALL the sounds of the kitchen.

Taste: We taste the safe ingredients along the way and of course the end result!


I always approach mindfulness gently and don't push. Some days my kids are all over noticing and observing and other days they're just not. And that's ok.




I can't stand blogs where you have to scroll for ages to get to the recipe, so, enjoy this DELICIOUS recipe without all the preamble and let me know how it goes! :)


With warmth and gratitude,

Andrea


The BEST Gluten-free, Vegan, Banana Muffins


Ingredients

  • 2 tablespoons flax meal mixed with 6 tablespoons of almond milk

  • 1 + 3/4 cups of gluten-free flour blend (my favorite is the King Arthur brand)

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 + 1/2 cups mashed overripe bananas (4-5 medium bananas)

  • 1/3 cup brown sugar

  • 1/2 cup applesauce

  • 1/3 cup vegetable oil or coconut oil

  • 1 teaspoon vanilla extract

  • Optional: chocolate chips, nuts of choice, or other mix-in of choice!


Directions

  1. Preheat oven to 350 F and grease or line muffin tins.

  2. Mix flax meal and almond milk together, set aside to thicken.

  3. Mash bananas in medium-sized bowl. Add all other wet ingredients and brown sugar to the mashed bananas.

  4. Mix the remaining dry ingredients together in a separate medium-sized bowl.

  5. Add the wet ingredients to the dry and stir until just combined. Mix in any optional ingredients being careful to not over-stir.

  6. Spoon batter into lined or unlined muffin cups. Divide into 12 large muffins or 24-30 mini-muffins.

  7. Bake for 18-22 minutes (or 15-20 minutes for mini-muffins)

  8. Let cool and enjoy!




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