Carob, Walnut and Teff Muffins with Carob Tahini Frosting (gluten-free & vegan

• Vegan
• Gluten free

• Produce

  • 2 Bananas, medium
  • 2 Medjool dates, pitted

• Refrigerated

  • 149 1/2 ml Almond milk

• Condiments

  • 3 tbsp Tahini

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • 30 g Carob powder
  • 1 tbsp Carob powder
  • 1 1/2 tsp Cinnamon
  • 50 g Coconut sugar
  • 2 pinch Sea salt
  • 95 g Teff flour

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 80 ml Coconut oil

• Nuts & Seeds

  • 100 g Walnuts, Ground

Found on nirvanacakery.com

Description

Ingredients

• Muffins:
• 95g teff flour (3/4 cup)
• 100g ground walnuts (1 cup)
• 30g carob powder (1/4 cup)
• 50g coconut sugar (1/3 cup)
• 1tsp baking powder
• 1tsp bicarbonate of soda
• 1tsp cinnamon
• pinch of sea salt
• 80ml coconut oil (1/3 cup)
• 120ml almond milk (1/2 cup)
• 2tsp apple cider vinegar
• 2 medium bananas, mashed
• Frosting:
• 2 medjool dates, pitted
• 3tbsp tahini
• 1tbsp carob powder
• ½tsp cinnamon
• pinch of sea salt
• 2-3tbsp almond milk

Directions

• Preheat the oven to 180°C (160°C fan)
• Prepare 12 hole cupcake size tin with cases.
• Mash the bananas and set aside.
• Melt the coconut oil and set aside. Have the almond milk ready at room temperature.
• In a large bowl whisk together teff flour, ground walnuts, carob powder, coconut sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
• In a small bowl whisk together coconut 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.
• Spoon the mixture into the prepared cases.
• Bake for about 30-35min or until a cocktail stick comes out almost clean. It will be little sticky.
• Remove from the oven once ready and leave to cool down for 20 min before moving onto a wire rack.
• To make the frosting blend all of the ingredients until smooth. Spoon a small dollop on top of each muffin.
• Enjoy!