We were trying to find new breakfast options that are Gluten free and Vegan. These muffins are really tasty! (we think so anyways). I’m sure some people think that if something is Gluten free AND vegan than it is not going to taste so good! However, as we are finding out, that is not always the case…
These taste like “regular” muffins and are best served warm with some vegan butter.They are perfect for on the go and last for a few days.
Make these muffins if you are looking for a healthier (but still yummy!) alternative, there is little to no sugar as the banana’s are sweet enough. Remember, the riper and darker the banana the sweeter they are!
Banana’s are soooo versatile, they help give you energy, they can be used in lots of baking and are great in smoothies, are high in potassium and high in fiber.
2 tbsp ground flax seeds (plus 6 tbsp water)
2 ripe banana
3 tbsp agave
3 tbsp vanilla almond milk (or any milk alternative)
1 tsp vanilla extract
1 tsp baking powder
1 cup almond meal (one cup almonds, put in food processor until fine almost flour like consistency)
1/2 cup plus 2 tablespoons of oat flour (Gluten free oats in food processor until flour like consistency)
1/4 cup hemp hearts
Preheat oven to 350 Fahrenheit.
In a small bowl, mix 2 tbsp ground flax seeds with 6 tbsp water and mix well, set aside.
In a separate bowl, add bananas and mash, add agave, baking powder, vanilla and almond milk and stir.
Stir the “flax eggs” to the mixture, add the oat flour, almond meal and hemp hearts and mix well.
Line a muffin tin with the muffin holders and plop in the mixture into each holder 3/4 full.
place in the oven for 30 minutes.
Take out and cool, we like to eat them well they are still slightly warm with some vegan butter!
#HAPPY #VEGAN #TWINS