Blueberry and Banana-nut Muffins (vegan & gf)

Who doesn’t love banana muffins? Whether it’s with blueberries, strawberries, walnuts or almonds – we can’t deny that it tastes UH-mazing.

This recipe is super easy and quick (it takes about 10 minutes to prep and 40 minutes to cook).

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Ingredients:

(dry ingredients) 

  • 1 cup of almond flour
  • 1/4 cup of coconut flour (or 1/4 cup of almond flour – it’s your choice)
  • 3 tablespoons of coconut sugar (this makes it free of refined sugar)
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking powder

(wet ingredients) 

  • 2 bananas (the riper the bananas, the better (and sweeter) the muffins will be)
  • 2 flax eggs (you can make this with 5 tablespoons of water and 2 tablespoons of flaxseed meal)
  • 3 tablespoons of organic (and unsweetened) applesauce ~ this is not necessary, but it tastes better with applesauce
  • 1 tablespoon of coconut oil (melted and cooled) ~ you can substitute this with more applesauce or substitute the applesauce with more coconut oil
  • 3 tablespoons of unsweetened almond milk (plain or vanilla)
  • 1/2 teaspoon of vanilla extract

WhatsApp Image 2018-03-21 at 7.29.50 PM(2)

Directions:

  • Preheat the oven to 350 F and prep the muffin pan (or you can just use a regular loaf pan ~ add a drop of tahini here and spread across the entire pan instead of using the nonstick spray)
  • Prep the flax eggs and set aside for about 5-7 minutes
  • Combine the wet ingredients
  • Combine the dry ingredients
  • Combine the wet and dry ingredients and stir the batter really well
  • Add in the walnuts, blueberries, or whatever you’d like
  • Bake for 40-45 minutes and let cool for 10 minutes
  • DEVOUR ♥

 

♥ FH 

xoxo 

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