Gluten & Dairy-free Banana muffins

Never be sad about over-ripe bananas because they make the BEST muffins!

Ingredients

Dry ingredients:

• 1 cup gluten-free flour mix (from Health Connection Wholefoods)

• ¼ cup coconut flour

• 1 Tbsp flax flour

• ½ cup dark brown sugar

• 1 level tsp bicarbonate of soda

• 1 level tsp baking powder

• ½ tsp cinnamon powder

• ½ tsp nutmeg powder

• A pinch of salt

Wet ingredients:

• ½ cup coconut oil

• 3/4 cup coconut cream

• ¼ cup water

• 1 Tbsp apple cider vinegar

• 1 tsp vanilla extract

• 2 slightly overripe bananas, mashed with a fork

• ¼ cup chopped almonds

• Mixed seeds to sprinkle on top

Method

1. Pre-heat oven to 180 degrees Celsius.

2. Sift together dry ingredients.

3. In a separate bowl, mix wet ingredients. In winter, coconut oil is super hard, so you will have to melt it on a very low heat till you can measure it. If the coconut cream was from the fridge you will need to heat this up too – very slightly so that the coconut oil doesn’t harden again when you mix it with the cream.

4. Make a well in the center of the dry ingredients. Add the wet ingredients mixture and combine gently with a whisk, while simultaneously adding the banana. Fold in the almonds.

5. Pour into a greased muffin pan, sprinkle seeds on the tops and bake at 180 degrees Celsius for 15 minutes. Gluten-free flour cooks much faster than wheat flour, so keep an eye that they’re not browning too much after 12 minutes.  

6. This recipe makes 24 small muffins or 12 big muffins.