Banana heaven. These muffins are delicious, super moist and packed full of flavour. They are high in omega 3 and 6 and have no refined sugar. The hemp seeds adds almost a nutty taste to these muffins. They make the perfect snack and are a perfect addition to the kids lunchboxes.
Makes: 6 large muffins
Prep time: 10 minutes
Bake time: 30 minutes
3 small mashed banana (about 1 cup)
2 flax eggs (1 tablespoons of flax meal to 2.5 tablespoons of water)
1 cup of oat flour
⅓ of a cup of almond milk
1 teaspoon of vanilla extract
⅓ of a cup of coconut sugar
⅔ of a cup of melted coconut oil
⅓ of a cup of tapioca flour
⅓ of a cup of coconut flour
1 teaspoon of ground cinnamon
1 teaspoon of baking soda
2 tablespoons of hemp seeds plus extra for topping
2 teaspoons of chia seeds
1 teaspoon of baking powder
¼ of a teaspoon of salt
Preheat your oven to 180C and line a muffin tray with patty pans.
Create your flax eggs by adding 2 tablespoons of flax meal to 5 tablespoons of water, mix together then let it sit for about 5-10 minutes.
Mash your bananas in a large bowl and then mix in your vanilla extract, almond milk, coconut oil, flax eggs and coconut sugar.
Then fold in your all of your flours, cinnamon, baking soda, baking powder, chia seeds, hemp seeds and salt.
Pour your batter into the muffin tray.
Sprinkle hemps seeds over your muffins then bake in the oven for 30 minutes or until an interested knife comes out clean.
Place the muffins on a cooling rack for 10 minutes.