The Best Almond Banana Muffins ~ Vegan and Gluten Free
Packed with protein, fibre and healthy fat to fill you up, these muffins make the perfect grab-and-go breakfast. (Although, to be honest, my favourite way to enjoy them with a cup of tea around 4pm when that snack attack hits!)
Recipe via Minimalist Baker.
MAKES 8-10 Muffins ⠀
🍌 2 Tbsp ground flax
🍌 5 Tbsp water⠀
🍌 2 medium ripe bananas⠀
🍌 4 Tbsp maple syrup⠀
🍌 3 Tbsp unsweetened almond milk⠀
🍌 1 tsp pure vanilla extract⠀
🍌 1 tsp baking powder⠀
🍌 1 cup almond meal (ground from raw almonds - not almond flour or pre-ground store-bought)⠀
🍌 2/3 scant cup oat flour (store bought or ground from GF oats)⠀
🍌 1/3 cup chopped walnuts (optional) ⠀
1️⃣ Preheat oven to 350 degrees F. Line a muffin tin with paper liners and in a small bowl, combine ground flax with water and let sit for 5 minutes.
2️⃣ In a large bowl, mash bananas and add maple syrup, baking powder, vanilla, almond milk and stir.⠀
3️⃣ Add in flax mixture and stir to combine. Then add almond meal and oat flour and stir once more.
4️⃣ Bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean and they become somewhat firm to the touch with a little give. They should appear golden brown on top.⠀
5️⃣ Remove and let rest in pan for 5 minutes. Then let cool completely on a cooling rack. They can be tender when they're warm. ⠀
They can be stored in the fridge in an airtight container for several days. Freeze for longer storage.⠀
✳️ NOTES: To ground almonds and oats, use high speed blender or food processor. ⠀