A delicious vegan, gluten free, sugar free muffin perfect for a healthy snack - all in one bowl!
Ingredients
2 cups flour
3/4 cup rice malt syrup
1 tablespoon baking powder
1/2 teaspoon salt
1 banana
1 flax egg**
1 cup non-dairy milk
1/2 cup coconut oil, melted
Method
Preheat your oven to 180°C and spray a muffin tray with non-stick cooking spray. Set aside.
In a small bowl, prepare your flax egg. Set aside to gel while you prepare the rest of the batter.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt, and optional spices if using.
Add in the wet ingredients and mix until combined.
Evenly divide the batter among the 12 muffin tins and bake for about 20-25 minutes until a toothpick inserted into the middle comes out clean. Watch the muffins carefully towards the end of the baking time to make sure they don't over bake.
Allow the muffins to cool slightly before removing from the pan. Store in an air-tight container outside of the fridge for a couple days or in the fridge for up to a week.
Tips & Hints
**made my mixing 1 tablespoon of flaxseed meal and 3 tablespoons of water