Get Creative With The Golden Grind Gut Health Blend
A simple muffin recipe that will dazzle even the fussiest guests. Improving your gut health with delicious recipes, its a yes please from us!
The best banana and blueberry vegan muffins.
TIME: 35 minutes
MAKES: 6 large muffins
Making a fluffy, tasty vegan muffin is not always as easy as it seems… until now.
These are very easy to adapt flavours to whatever you choose + also whip up if you need a last minute dessert, snack on the go or just feel like impressing your vegan friend.
3/4 Cup Self Raising Flour
1/2 Cup Tiger Nut Four (Tiger nut flour is a starchy powder made from root vegetables, and not nuts as its name implies. This means that those with nut allergies as well as those adhering to low-carb, gluten-free, and paleo diets can enjoy tiger nut products. You can replace with Almond Meal if you prefer)
1/2 Tsp Bi-Card Soda
Pinch of Salt
1/2 Cup Coconut Sugar (Optional)
1/4 Cup Coconut Oil
1 1/2 Cup Mashed Banana
1/2-3/4 Cup Almond Milk
1/2 Tsp Apple Cider Vinegar
1/2 Cup Blueberries
1 Tbs Chia Seeds
Oven set to 180 C.
Firstly, mash your banana well in a large mixing bowl. Add all wet ingredients + Chia seeds into mixing bowl + whisk until well combined.
Next, add all dry ingredients to the bowl.
Mix until well combined + a thick batter forms. If it’s a little too stodgy, add a splash more Almond milk to the mix.
NOTE: it will be slightly thicker than a regular batter as the Tiger nut flour is a little coarser + thirstier in consistency. Now, fold in you blueberries.
Either pre-grease the muffin trays with coconut oil or place the muffin cases in the holes + fill with the mixture to about ½ way.
Place muffins in the oven for 12-15 minutes, until they bounce back on touch.
Remove from the oven + let cool for 15-20 minutes and enjoy!