Banana Blueberry Muffins ( gluten-free & vegan

• Vegan
• Gluten free

• Produce

  • 2 Bananas, medium
  • 1 1/2 cup Blueberries

• Refrigerated

  • 120 ml Almond milk

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • 70 g Buckwheat flour
  • 1 tsp Cinnamon
  • 75 g Coconut sugar
  • 1 pinch Sea salt
  • 95 g Teff flour

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 80 ml Olive oil

• Nuts & Seeds

  • 40 g Almonds
  • 50 g Desiccated coconut

Found on nirvanacakery.com

Description

Ingredients

• 95g teff flour (3/4 cup)
• 70g buckwheat flour (1/2 cup)
• 50g desiccated coconut (1/2 cup)
• 75g coconut sugar (1/2 cup)
• 1tsp baking powder
• 1tsp bicarbonate of soda
• 1tsp cinnamon
• pinch of sea salt
• 80ml olive oil (1/3 cup)
• 120ml almond milk (1/2 cup)
• 2tsp apple cider vinegar
• 2 medium bananas, mashed
• 1½ cup blueberries
• 40g almonds for topping, chopped (1/4 cup)

Directions

• Preheat the oven to 200°C (180°C fan)
• Prepare 12 hole cupcake size tin with cases.
• Mash the bananas, chop the almonds for the topping and set aside.
• In a large bowl whisk together teff flour, buckwheat flour, desiccated coconut, coconut sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
• In a small bowl whisk together olive oil, almond milk and apple cider vinegar.
• Add the wet mix together with the mashed bananas to the dry mix and mix until well combined.
• Finally gently fold in blueberries.
• Spoon the mixture into the prepared cases and sprinkle with chopped almonds.
• Bake for about 30min or until a cocktail stick comes out clean.
• Remove from the oven once ready and leave to cool down for 10 min before moving onto a wire rack.
• Enjoy!