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The Best Banana Raspberry Muffins

The Best Banana Raspberry Muffins
I used to think it were impossible to bake muffins without eggs... now I know that not to be true at all! These vegan muffins are far healthier than your standard muffin, and are just as spongey and delicious. Banana and raspberry might seem a little boring, but these are the perfect compromise - not too decadent for an on-the-fly breakfast, but also perfect for that 4pm sweet craving. Gluten-free, dairy-free, vegan, sugar-free and so simple to make, there's no reason not to give them a go!

Ingredients

For:  
  • 2 ripe bananas 
  • 1 cup buckwheat flour 
  • 1/2 cup almond meal 
  • 3/4 cup almond/coconut/rice milk  (only use 1/2 if using liquid sweetener)
  • 1/3 cup powdered stevia/xylitol, if using maple or coconut nectar, use 1/4 cup only 
  • 3 tbsp coconut oil 
  • 2 tbsp ground flax 
  • 1 tbsp Apple Cider Vinegar 
  • 1 tsp vanilla extract 
  • 1 tsp baking soda 
  • 1/2 tsp baking powder 
  • Pinch  sea salt 
  • 1/2 cup raspberries  (I use frozen, but fresh also works)
  • 3 tbsp tahini  (optional)

Instructions

  1. Preheat the oven to 180C.
  2. Combine the plant-based milk with apple cider vinegar and flax meal in a bowl and allow to sit for 5 minutes.
  3. Meanwhile, mix the dry ingredients - flour, meal, xylitol/stevia (if using), sea salt, baking powder and soda - in a large mixing bowl.
  4. Melt the coconut oil over medium heat in a pan on the stove. Set aside.
  5. Mash together two bananas in a bowl, and stir through coconut oil, vanilla extract and milk mixture when ready. If using liquid coconut nectar/maple or other liquid sweetener, stir through now.
  6. Pour wet ingredients into dry and use a whisk to combine.
  7. Line a muffin tin with non-stick patties.
  8. Spoon the mixture into the muffin tin, there should be enough for 8-10 muffins.
  9. Place 3-4 raspberries per muffin, and any additional sliced banana on top. Note, this would also be when you stir through a drizzle of tahini if desired.
  10. Bake for 30-35 minutes, or until lightly browned and firm to touch. Check with a cake tester.
  11. Allow to cool for 20 minutes on a cooling rack before enjoying or allow to cool completely before storing in an airtight container in the fridge, for up to one week. Yummy!

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