Today I'm sharing one of my favourite recipes that I make regularly: Banana Muffins. These sweet-treats are vegan, gluten free, packed with protein and aren't too tasking to make. They make a great breakfast and also successfully satisfy my mid-afternoon sugar cravings.
This recipe is based on a typical banana bread recipe that I have adapted to be both vegan and gluten free. I also decided to make them into muffins rather than the traditional loaf shape so less cooking time is required.
Ingredients (makes 9 muffins):
- 3 ripe/over ripe bananas
- 1 cup rice flower
- 1/2 cup ground almonds
- 1/2 cup agave nectar or maple syrup
- 1tbsp coconut oil
- 2tbsp olive oil
- 2 tbsp chia seeds
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- handful of chopped walnuts or pecans
- pinch of salt
Instructions:
- Preheat oven to 180°C
- Start by mixing all the dry ingredients together in a large mixing bowl (save some of the nuts for later.
- Once combined, add the wet ingredients (the coconut oil will need to be melted to so that it is a liquid).
- Distribute the mixture evenly between the muffin cases, and sprinkle the remaining nuts on top.
- Place in the oven and cook for 15-18 minutes (to check if they are cooked, insert a toothpick into the centre - if the toothpick comes out clean then the muffins are ready).
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