Good afternoon everyone! I know my post is running late today but in my defence I woke up feeling ill-ish so my energy level is a bit low, sorry for that…I guess the cold-rainy-windy Amsterdam′s winter is hitting me already. I made this super delicious and healthy muffins yesterday because I had friends coming over and they honoured me by eating them all ; )
Hope you can share them too.
- 90 g Gluten free flour mix
- 100 g Almond flour
- 40 g Coconut flour (you can replace it with banana or chickpeas flour)
- 3 tsp Baking powder
- 2 tsp Baking soda
- 50 g Cane sugar
- 20 g Coconut sugar
- 1 1/2 tsp Cinnamon powder
- 2 tsp Chia seeds
- 30 ml Maple syrup (you can replace it with honey)
- 30 ml Agave syrup
- 130 ml Almond milk
- 2 Flax eggs: 2 tbsp flaxseed meal + 5 Tbsp water. (you can replace this with regular eggs if not vegan)
- 40 g Chopped pecans
- 1 Big ripped banana
- 60 g Small blueberries
- 1 tbsp Melted coconut oil
Preheat the oven 200ºC. Cooking time 20-25 minutes
This is a one bowl recipe so I recommend to set in a big bowl all the liquids and whisk and then add the lighter solids like the flour and powders. Leave the fruits, the pecans and seeds for last. Combine all the ingredients and divide the dough evenly between muffin tins, filling all the way full (should be enough for 12).
Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean and the edges appear dry. Let cool for 5 minutes in the pan. Then remove from tins and let cool on a cooling rack.
Hope you like this recipe as much as we liked it.
I′m going to make myself some natural honey-ginger tea and back to bed so I can be here for you all tomorrow ; )
Have a beautiful Tuesday!
The Food Vandal