Vegan Banana Muffins // FOOD

IMG_3997 As regular readers will be aware, my experimental cooking is more often than not a disaster. My problem is usually that I forget what I’ve put in, so I can’t try and fix the product by making it again. This was not the case with these muffins! After a horrible first attempt, and some tweaking of the recipe, I was super surprised with the outcome! While they’re not perfect by any means, they’re good enough to share with you, and quite lovely to eat!

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INGREDIENTS

  • 1 ½ cups spelt flour
  • 1 ¼ cup almond meal
  • 1 cups almond milk
  • 2 small-medium overripe bananas, mashed
  • 1 tsp baking powder
  • 1 tsp bi-carb soda
  • 1/3 cup coconut sugar (add more if you prefer a sweeter muffin, mine weren’t incredibly sweet)
  • 3 tsp cinnamon
  • Pinch of salt
  • 3 tbsp ground flax seeds

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 METHOD

  • Preheat oven to 200ºC
  • Mix the flax seed meal with 7-8 tbsp of water and leave for around 15 minutes. This allows it to ‘gel’ and form the binding component of the muffins, as no eggs are used
  • Combine all dry ingredients in a bowl, then add in your banana, almond milk and flax eggs. The mixture should be quick thick, but still able to be stirred
  • Divide mixture between 12 muffin pans
  • Cook between 20-25 minutes. When a skewer is inserted and comes out clean, they are ready
  • Serve warm with almond butter and a cup of tea ^_^

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Let me know if you make these! I’d love to know how you get on

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