YIELDS
6 Large Muffins
PREP TIME
COOK TIME
TOTAL TIME
- 3 tablepoons Ground Flax Meal
- 6 tablespoons Water
- 2 Bananas
- 1/2 cup Peanut Butter
- 3/4 cup Maple Syrup
- 1 cup Unsweetened Coconut Milk
- 1 teaspoon Apple Cider Vinegar
- 1 1/2 cups Gluten Free Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1-2 teaspoons Cinnamon
Directions
1. Pre-heat oven to 350 degrees.
2. In a small bowl, add the flax meal and water. Stir and allow to sit together for a few minutes to thicken.
3. In another bowl, add the coconut milk and apple cider vinegar. Allow to sit together for a few minutes.
4. In a high powered blender, add in the ingredients by placing the wet ingredients of the flax meal, coconut milk mixture and maple syrup first. Add in the bananas broken into sections and then the dry ingredients.
5. Secure the lid onto the blender and turn on low speed. Use a blender tamper to help everything come together. Turn the speed up higher and continue to blend until the batter fully comes together into a thick consistency.
6. Scoop or pour the batter into each of the muffin cups and bake in the oven for 25-30 minutes. Oven times may vary so test the muffins by inserting a toothpick or knife into the center every few minutes after 20 minutes. Once it comes out clean, remove the muffins from the oven.
7. Allow the muffins to cool for 10-20 minutes in the pan and then remove and finish cooling completely on a wire baking rack. Enjoy!
Also by Colette: Vegan General Tso’s “Chicken”
Related: Vegan Lemon Zucchini Breakfast Muffins
Gluten-Free & Vegan Blueberry Scones
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Photos: Colette Goguen
