Mindful Recipes: The BEST gluten-free, vegan banana muffins
Updated: Dec 8, 2022
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 during cooking or baking.
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 too much. 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,
Disclosure: I only share resources I highly recommend and would use myself. All opinions expressed here are my own. This post may contain affiliate links on which, at no additional cost to you, I may earn a small commission.
The BEST Gluten-free, Vegan, Banana Muffins
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!
Preheat oven to 350 F and grease or line muffin tins.
Mix flax meal and almond milk together, set aside to thicken.
Mash bananas in medium-sized bowl. Add all other wet ingredients and brown sugar to the mashed bananas.
Mix the remaining dry ingredients together in a separate medium-sized bowl.
Add the wet ingredients to the dry and stir until just combined. Mix in any optional ingredients being careful to not over-stir.
Spoon batter into lined or unlined muffin cups. Divide into 12 large muffins or 24-30 mini-muffins.
Bake for 18-22 minutes (or 15-20 minutes for mini-muffins)
Let cool and enjoy!