Muffin Makanan Pisang Almond (Bebas Gluten + Vegan)
Light breakfast or snack muffins made with banana, almond meal, oat flour, and agave or honey. Gluten-free, slightly nutty and sweet, and so deliciously healthy.
Foto: Minimalist Baker — Minimalist BakerBahan-bahan
- 2 batches flax eggs
- 2 medium ripe bananas
- 3 Tbsp agave nectar or maple syrup ((or honey if not vegan))
- 3 Tbsp unsweetened vanilla or plain almond milk
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1 cup almond meal ((ground from raw almonds - not almond flour or pre-ground store-bought))
- 2/3 scant cup oat flour ((ground from GF oats))
- Chopped nuts
- Rolled oats
- Crumb topping
Langkah-langkah
Preheat oven to 350 degrees F (176 C) and line a muffin tin with 8 paper liners (amount as original recipe is written // adjust if altering batch size).
In a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes.
Next add bananas and mash. Add agave, baking powder, vanilla, almond milk and stir.
Add almond meal and oat flour and stir once more. Taste to see if it needs more sweetener. I added a touch more because I prefer sweeter muffins.
Bake for 30-40 (+) minutes or until a toothpick inserted into the center comes out clean and they become somewhat firm to the touch with a little give. They should appear golden brown on top.
Remove and let rest in pan for 5 minutes. Then let cool completely on a cooling rack. They can be tender when they're warm. (I even found that they are better after cooling overnight.)
Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.
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