Simple banana nut muffins, vegan and gluten-free. Fluffy, naturally sweet with a light vanilla-cinnamon note. Perfect for breakfast, coffee or as a snack in between.
Prep Time 15 minutesminutes
Baking time 30 minutesminutes
Total Time 45 minutesminutes
Servings 12Muffins
Calories 257kcal
Ingredients
FOR THE MUFFINS:
1PieceFlax seed egg1 tablespoon flaxseed ground + 3 tablespoons hot water
Preheat the oven to 175 degrees and line a muffin baking tray for 12 muffins with muffin cups, or lightly grease and dust with flour if needed.
Prepare flaxseed egg in a small bowl. Set aside.
1 Piece Flax seed egg
Meanwhile, provide a large bowl, put the mashed bananas, oat milk, add baking soda and vinegar and stir. The liquid should now begin to foam slightly.
340 g ripe bananas, 1 tbspn Apple cider vinegar, 180 ml Oat milk or other unsweetened plant milk, 1 1/2 tbspn Baking soda
Add maple syrup and baking oil and stir again until well combined.
38 ml maple syrup, 45 ml Frying and baking oil
Place sieve over bowl and sift in gluten-free flour blend or spelt flour.
237 g gluten free flour mix
Add flaxseed egg, raw cane sugar, mixed chopped nuts, rolled oats, baking powder, cinnamon, bourbon vanilla, and sea salt and continue mixing until a uniform dough is formed.
1 Piece Flax seed egg, 105 g Raw cane sugar, 120 g mixed chopped nuts, 112 g Oatmeal, 7 g Baking powder, ½ tbspn Cinnamon, ½ tbspn Bourbon vanilla ground, ¼ tbspn Sea salt
NOTE: Do not stir too long, otherwise you will stir the leavening power of the natron back out of the dough.
ALTERNATIVE: If you are using a high-powered blender (dough program), place all ingredients (except oatmeal) in the blender jar in the order as above and run the program once. Stir in rolled oats only at the end.
Divide batter evenly among muffin cups with a spoon.
Put in the oven and bake for 30 minutes. Turn off oven and leave muffins in oven for another 10 minutes, using reheat. Remove from the oven and allow to cool completely.
Store remainder (if any) in an airtight box in the refrigerator for up to one week. Can be kept frozen for up to one month.