Gluten-Free Banana Berry Muffins
18:11
"A day without laughter is a day wasted."- Nicolas Chamfort
Current situation: I'm just beginning to gain back the feeling of the left side of my mouth and lips. Imagine enduring a 2.5 hour meeting with a weird sensation in your mouth. Not fun. It took much effort to actually swallow my water. Hello, dehydration. I ate energy balls to exert little effort. I also look like half chipmunk, but that's okay. This too shall pass.
Shall we just get on with the recipe? Yes, I think so, too.
Try popping just one.
Gluten-free Banana Berry Muffins
Makes 12 muffins
Ingredients:
- 1 cup oat flour
- 1/2 cup gluten-free rolled oats
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 2 ripe bananas
- 1/2 cup unsweetened coconut/almond yoghurt
- 1/4 cup cashew butter (or nut butter of choice)
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla
- 2 flax or chia eggs (2 tbsp ground flax plus 5 tbsp of water)
- Handful of blueberries and raspberries
Preheat oven to 350F. Either line a muffin tin with muffin paper or grease with coconut oil. Set aside.
In a medium bowl, mix together oat flour, rolled oats, baking powder, baking soda and salt.
Using a blender or food processor, blend together bananas, yoghurt, cashew butter, maple syrup, almond milk, vanilla and flax eggs. When thoroughly processed, pour with the dry ingredients. Don't overmix.
Fold in berries, but make sure not to mix too hard to avoid crushing the berries. Leave some berries as topping (optional).
Pour muffin mixture in the tin, above halfway to three quarters full. Top with the remaining berries, if desired.
Bake for 20 minutes (may need a few more minutes depending on how "wet" the batter was). Let cool in the tin for at least 10 minutes then transfer unto a baking rack to cool completely.
Enjoy! xx
Enjoy! xx
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