Banana Muffins
Banana Muffins
serves 7 cooks in 1hr difficulty one

I am a huge fan of muffins, always have been, always will. I love the fact that you can eat what is basically a mini cake, and class it as a breakfast food! When i was younger buying a banana muffin and a soy americano from the bakery on the corner before heading to the studio was a daily routine. Somehow breakfast out seemed so much more attractive than anything at home. I would be paying to pile my body with heaps of sugar, bleached flours and a daily drip of caffeine. Not so healthy!

Unlike the banana muffins i grew up loving, these muffins are delicious and health-enhancing. Two for the price of one! They’re totally vegan, sugar and gluten free, which is what bulks up unhealthy treats, by removing all the nasties we add even more nutrition, leaving these banana muffins being actually amazing for your body. I love to spread these muffins with my natural Nuttella recipe, from my free ebook. It is totally a match-made in heaven!


The Ingredients

1 cup milk

1/4 cup oil

2 tbsp ground flaxseed

6 tbsp water

3 bananas

1.5 cups brown rice flour

3 tbsp maple syrup

1/4 cup walnuts, chopped

2 tsp baking powder

1 tsp bicarbonate of soda

1/2 tsp Xantham gum


Preheat the oven to 180 degrees Celsius. Start by mixing 2 tbsp of flaxseed with 6 tbsp water in a small bowl, and let it sit for 15 minutes. Meanwhile combine all other ingredients in a large bowl and mix until smooth. Add the flax mixture and combine well. Line a muffin tray with 6-8 muffin cases. Pour in the mixture and place in the oven to bake for around 20-30 minutes, until you can insert a sharp knife into the muffin, and it comes our clean!

2 comments on “Banana Muffins

  1. Lela Yarris on

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