Vegan Banana Coconut Flaxseed & Lime Muffins {Lethbridge Food Photography}

I share my recipes and food stories and images on @earthlingspantry on Instagram. Eating for health and mental health is important. The flaxseeds in this recipe are a great source of omega 3, which supports brain health and mental health. Enjoy!

Vegan Banana Coconut Flaxseed Lime Muffins with Lime Glaze

Smash overripe bananas to make 1 cup.

Put 2 Tbsp Bob's Red Mill Egg Replacer in a bowl and mix in 4 Tbsp water and let it sit for a few minutes.

Add to bananas

Add:

1 1/4 cups nut or oat milk

1/2 cup softened or melted coconut oil

Zest and juice of 1 large, or 2 small limes

Mix wet ingredients together well.

In a separate bowl, mix together:

1 3/4 cups flour

3/4 cups brown sugar

1 teas baking soda

1/2 teas salt

1 Tbsp flaxseed

Add dry ingredients to wet ingredients and mix just until blended.

Add 1/2 cups shredded coconut and mix in.

Preheat oven to 325 degrees. Scoop into muffin cups in muffin pan (grease first if not using liners) until 3/4 full. Top with more shredded coconut.

Bake for 25-30 minutes.

Lime glaze. Put zest and juice of 2 limes in a bowl and add enough powdered sugar to make a thick, but runny glaze. Drizzle over the baked muffins.

Dot with plant-based butter after cutting open.

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Vegan Banana Coconut Flaxseed & Lime Muffins {Lethbridge Food Photography}

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