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Banana Muffins (Gluten-Free, Dairy-Free & Egg Free)

June 14, 2024

Easy, quick and tasty! If you love a good home-made muffin,  these sugar crunch topped banana muffins with a sprinkling of walnuts will not disappoint. You wont even notice they are #GlutenFree #DairyFree or #EggFree

Ingredients

4 ripe banana's, set one aside for decorating the muffin tops

75 g plant based Nuttelex

1 tsp ground cinnamon

1 cup raw sugar

1 cup dairy free milk of choice

2 tsp apple cider vinegar

1 tbsp baking powder

1 tbsp vanilla extract

1 pinch sea salt flakes

2 2/5 cup gluten-free flour

cooking spay oil for muffin tin

chopped walnuts

TOOLS

12 cup muffin pan

muffin liners

large mixing bowl

measuring cups and spoons

ice-cream scoop

whisk, fork and spatula

Directions

1Preheat oven Fan forced to 180C or 200C Conventional oven. Spray tin with oil then line muffin tray with muffin liners.

2In a bowl place 3 bananas mashing smooth with a fork.

3Next add melted Nuttelex, sugar, plant milk, apple cider vinegar, baking powder, vanilla and a pinch of salt and stir till the batter is combined.

4Finally, gradually stir in the flour.

5Next using an a ice-cream scoop divide batter between the 12 muffins liners.

6Top each muffin with a slices of the extra banana, the chopped walnuts then sprinkle tops with a little extra raw sugar which gives them a delicious crunch top once baked.

7Bake for 30 - 35 minutes. Allow to cool slightly before serving.

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