Vegan banana bread muffins

Prep Time: 10 min

cook Time: 18 min

Servings: 6 muffins

Ingredients

WET INGREDIENTS

• 2 medium overripe bananas (about 300 g / 10 oz bananas)
• 60 ml / ¼ cup maple syrup or coconut sugar
• 60 ml / ¼ cup all natural almond butter or peanut butter

DRY INGREDIENTS

• 60 g / ½ cup GF all purpose flour (I used Dove’s Farm) or buckwheat flour or all purpose wheat flour*
• 1 tsp of baking powder
• ½ tsp of baking soda

EXTRAS

• slivered almonds, to decorate (optional)

Method

1. Warm up the oven to 180° C / 355° F and line a muffin tray with paper muffin cases (or grease them with a bit of oil). Move the oven rack a notch down from the middle position.
2. Mash both bananas with a fork, mash one rather finely and leave the other one a little more chunky.
3. Combine the mashed up bananas with maple syrup and nut batter in a medium-size bowl. Mix very well.
4. Add the dry ingredients and mix them well until there is no dry flour left, but do not overmix (that’s only important if you are using a flour containing gluten).
5. Transfer the cake batter into the prepared muffin tray. Decorate the tops with slivered almonds (if using).
6. Bake for about 18 minutes, or until a toothpick comes out fairy clean. Remove the muffins from the oven and allow them to cool down before eating.