These were so yummy, in fact, that our youngest would actually eat them, so we converted them into cupcakes for a dinosaur-themed birthday party. We just made a peanut butter frosting (peanut butter, Earth Balance, and powdered sugar blended), and No Whey white chocolate fossils to top them. Obviously, this version of toppings is NOT whole food plant-based, but still far healthier than your average cupcake.
1 cup mashed ripe (very ripe/brown) bananas (about 2-3 bananas)
1 cup oat flour
1/2 cup garbanzo (also called chickpea) flour
1/2 cup maple syrup
2 tablespoons of natural (no added oil/sugar) almond butter (can sub peanut butter)
2 tablespoons ground flax seeds
2.5 tsp cinnamon
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/3 cup plain oat milk or unsweetened almond
1 tbsp apple cider vinegar
Preheat oven to 350 degrees. Put liners in your muffin tin (I almost always use parchment liners)
Tip: Mash your bananas as well as you can. We don't want big chunks of banana in the batter.
In a small bowl or cup, combine your oat/almond milk and apple cider vinegar and set aside.
In a large bowl, whisk together wet ingredients (bananas, maple syrup, almond butter, vanilla) and flax seeds. Add your milk/ACV mixture.
Then slowly add remaining dry ingredients and mix well until combined.
Spoon mixture into cupcake liners, to about 2/3 or 3/4 full. Each batch will make about 11 muffins at the height I prefer them.
Put in over for 19-22 minutes.
If you do the toothpick test, understand that these are quite dense/moist, so while you shouldn't have big crumbs on the toothpick.. it may look/feel sticky.
Once they are cool enough to move, put them on a cooling rack. If you leave them in the pan too long, the moisture gets trapped and creates soggy bottoms.
NOTE: You CAN make a loaf of this as banana bread if you prefer. Use an 8" x 4.5" (or 1 lb) loaf pan, and increase cooking time to 40-45 minutes.