Looking for a recipe to make this week that is healthy, versatile and delicious? Insert these muffins. They are made with clean, whole-food ingredients, are gluten-free, dairy-free and can be done vegan.
These are done in less than 30 minutes and are perfect for an on-the-go breakfast (or not on-the-go), a snack, or dessert (love these heated up with a drop of whipped cream).
For Dairy Free: use dairy-free chocolate chips and a non-dairy milk
For GF: Use GF oat flour
For Vegan: Use Flax eggs
Ingredients:
1 1/2 cups oat flour (I blend GF oats in my counter-friendly belnder)
1/2 cup almond flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/4 cup unsweetened almond milk
2 eggs OR flax eggs (I have not tested so please let me know if you do)
1/4 cup coconut oil
1 teaspoon vanilla extract
1/4 cup maple syrup
2 medium ripe bananas - mashed
1/2 cup and 1/4 cup diced strawberries
1/4 cup mini chocolate chips (optional) - I use these dairy-free ones from Enjoy Life
For the crumble: 1/3 cup almond flour, 1 1/2 tablespoon coconut sugar 1 1/2 tablespoon maple syrup, and 1 tablespoon coconut oil. Mix them all together.
Directions:
Preheat oven to 350 degrees.
Line or grease muffin tin.
In a bowl, mix oat flour, almond flour, baking soda and baking powder.
In another bowl, mix almond milk, vanilla extract, eggs, coconut oil, maple syrup and mashed banana.
Mix dry and wet ingredients.
Fold in diced strawberries and optional chocolate chips.
Pour into muffin tin.
Use the 1/4 cup diced strawberries to top the muffins with.
Sprinkle crumble on top of the muffins.
Bake for 15-18 minutes or until you can poke a fork through the center and it runs clean.
Enjoy for a couple of days on the counter, a week in the fridge or a month in the freezer.
Making them? Share it with me on Instagram!
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