Breakfast Muffin Screed

Burny fingers and muffins don't go well together, kids. Pro Tip: store your cooling rack somewhere other than under your oven.

Why is there an egg in the original recipe for “Banana-Flax Breakfast Muffins?”  The recipe has a quarter cup of ground flaxseed, which is equivalent to 4 eggs in the vegan baking world.  The egg  seems to add only unnecessary cholesterol since the chemical leaveners and buttermilk and flaxseed do an excellent job of leavening and binding, effectively replacing the role of an egg.  Furthermore,  why is there 1 cup of sugar in breakfast muffins?  Bananas are naturally sweet; they really don’t need the help.

Banana-Flax Muffins

Modified by Q from Vegetarian Times

1 cup non-dairy milk plus 1 teaspoon cider vinegar

1/4 cup ground flaxseed

2 cups GF cornflakes or other sturdy GF cereal

1 cup brown rice flour

1/2 cup sorghum flour

1 teaspoon xanthan gum

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon Kosher salt

1 cup craisins

4 bananas

1/4 cup canola oil

In a large bowl, combine the non-dairy milk, vinegar, flaxseed, and cereal and mix well.  Set aside for half an hour.

Preheat the oven to 375 degrees Fahrenheit.  Grease a 12-well muffin tin.  In a large bowl, whisk together the dry ingredients, then stir in the craisins to coat.

In a large measuring cup, mash the bananas and oil until smooth.  Add to the cereal mixture.  Add the wet to the dry and stir until just combined.  Transfer the batter to the wells (fill each to the top or above).  Bake for 25 minutes or until they pass the toothpick test, have browned on top, and spring back when touched.  Immediately remove from the pan (with your asbestos fingers—use a potholder!) and cool on a rack.  

Store in the refrigerator once cool because they are M-O-I-S-T.