Super easy & quick muffins with lots of bananas and nuts.
140 g buckwheat flour
60 g teff flour*
2 tsp of baking powder
1 tsp of cinnamon
a pinch of salt
80 g juicy dates
a bit of vanilla
2 ripe bananas
1 tbsp of almond butter
1 tbsp of apple sauce
180 ml plant-based milk
1 tbsp of lemon juice
1 ripe banana cut into chunks
50 g chopped nuts*
Preheat your oven to 200 °C. I used silicone moulds but you can also use muffin papers.
In a large bowl mix together all the dry ingredients.
Add your wet ingredients to a blender or food processor and blend well until smooth.
Add your wet ingredients to the dry. Don’t over-mix it. Add your banana chunks and chopped nuts as well. You can also add chocolate chips at this stage if you wish.
Stir it a bit and spoon your batter into your muffin pan or silicone moulds. You can add extra chopped nuts on the top if you wish. Bake your muffins for about 22-24 minutes until the muffins are golden brown. Use a toothpick to check whether the center of your muffins are ready. The toothpick should come out clean. Enjoy them warm, but they taste excellent the next day as well.
*you can also use any other kind of gluten-free flour like rice flour.
*I used cashews and walnuts
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Keywords: muffins, gluten-free, banana, banana muffins