Kick start your new year with these wholesome, tasty and healthy gluten-free vegan muffins.
95g teff flour (3/4 cup)
70g buckwheat flour (1/2 cup)
50g desiccated coconut (1/2 cup)
75g coconut sugar (1/2 cup)
1tsp baking powder
1tsp bicarbonate of soda
pinch of sea salt
80ml olive oil (1/3 cup)
120ml almond milk (1/2 cup)
2tsp apple cider vinegar
2 medium bananas, mashed
1½ cup blueberries
40g almonds for topping, chopped (1/4 cup)
Preheat the oven to 200°C (180°C fan) & prepare 12 hole cupcake size tin with cases.
Mash the bananas, chop the almonds for the topping and set aside.
In a large bowl whisk together teff flour, buckwheat flour, desiccated coconut, coconut sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
In a small bowl whisk together olive oil, almond milk and apple cider vinegar.
Add the wet mix together with the mashed bananas to the dry mix and mix until well combined. Finally gently fold in blueberries.
Spoon the mixture into the prepared cases and sprinkle with chopped almonds.
Bake for about 30min or until a cocktail stick comes out clean.
Remove from the oven once ready and leave to cool down for 10 min before moving onto a wire rack.