Banana, coconut and cinnamon muffins (Vegan & Gluten Free)

A couple of weekends ago, when the weather was rather gloomy and rainy, I went to a friend’s place to play some board games. As it is already usual to get peckish whilst playing them, I decided to bake some banana coconut muffins to take with me. Since the muffins were gone in no time because people actually seemed to like them, I thought I would share the recipe with you! 🙂

I did not use any oils or sugars in the batter and, believe me, there is really no need to. The muffins turned out naturally sweet and with a perfect consistency.

Ingredients list: (serves about 8/9 muffins)

  • 1 small/medium ripe banana
  • 20-30 ml of unsweetened soya milk (or any other plant based milk of your choice)
  • 1 vegan egg (1 tbsp flaxseed meal + 3 tbsp water)
  • 20 grams of coconut flour
  • 35 grams oat flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • Cinnamon to taste

Directions:

  1. Start by preheating the oven to 180°C/350°F and line a muffin pan with muffin liners.
  2. Combine all the ingredients in a blender or food processor and blend until smooth.
  3. Spoon batter evenly amongst muffin wrappers, filling each ¾ of the way up.
  4. Bake for about 15-20 minutes
  5. Transfer all the muffins to a rack and let them cool slightly before serving
  6. …and enjoy!

Let me know if you decided to give a try to this recipe. In case you did, I hope you enjoyed the muffins! 🙂

 

Much love,

Blissfully Grateful