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 Nutella 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
Method
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!
