Preheat oven to 375°F. Line a 12-well muffin pan with paper cups or lightly oil.
Combine flaxseeds and 3 tablespoons water in a large mixing bowl. Set aside for about 10 minutes.
Meanwhile, combine flour, baking powder, cinnamon, salt, and allspice in a separate large bowl. Whisk to mix well.
Slice banana into the flaxseed mixture and mash using a fork. Add milk and whisk to combine. Add almond butter and whisk to combine. Add sugar, oil, and vanilla and whisk to combine. Add the flour mixture and stir to mix well. (Stir just until blended; don’t overmix or the muffins will rise to a point when baked.)
Spoon batter into prepared muffin pan, filling the wells about three-quarters full. Bake for 14 to 20 minutes, until a toothpick inserted into the middle of a muffin comes out clean.
Cool in the pan for 5 minutes and serve warm with almond butter.
Keep muffins in an airtight container at room temperature for up to 3 days and in the refrigerator for up to 1 week.
Makes 1 Dozen Muffins
1 tablespoon ground flaxseeds or chia seeds
1¾ cup all-purpose flour or gluten-free flour blend
1½ teaspoons baking powder
¾ teaspoon ground cinnamon
½ teaspoon sea salt
¼ teaspoon ground allspice
1 ripe banana
1 cup unflavored, unsweetened or vanilla almond milk
⅓ cup almond butter
½ cup coconut sugar
3 tablespoons extra-virgin olive oil
1 teaspoon pure vanilla extract
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.