Banana Maca Muffins

 

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Banana muffins have always been my favourite kind of muffin, and these ones have no refined sugar, fat, gluten or dairy in. Adding the maca powder makes them even more nutritionally dense – maca root has been grown in South America for its health benefits for centuries and combats fatigue, provides calcium and zinc for healthy bones, and is great for regulating hormones too. As an added bonus it has a slightly caramel-like, malty taste – try it and you’ll be hooked!

 

Makes 12 muffins

Preparation time: Around 15 minutes preparation then 20-25 minutes baking

 

Ingredients:

1 cup gluten free oats

1 ½ cups milk (almond, hemp, whichever is your favourite!)

1 cup plain gluten free flour mix (I use Doves Farm)

1 cup ground almonds

1 tbsp baking powder

1 heaped tbsp Organic Burst maca powder

1 flax egg (1 tbsp freshly ground flax seed mixed with 3 tbsp water)

½ cup maple syrup

1 ripe banana

Flaked almonds for the topping

Preferred oil to grease tray with (not necessary if using paper cases)

 

  1. Prepare the flax egg by grinding some flax seeds, then measuring out 1 tbsp of the ground seeds and adding 3 tbsp of water. Stir well, then leave in the fridge for 15 minutes.
  1. Preheat the oven to 190 degrees C. Grease a 12-hole silicone muffin tray with the oil, or use paper muffin cases – they’ll pop out much more easily when left to cool but if you can cope with a little bit of a stickier mess then they’re lovely when served straight from the oven with a fork.
  1. Stir the oats and milk together in a bowl and set aside for 5 minutes.
  1. Meanwhile, sieve the flour, ground almonds, baking powder and maca powder into a large bowl and mix well, making a well in the centre.
  1. In another bowl, combine the flax egg and maple syrup. Mash the banana with a fork until it forms a smooth gloopy consistency and add this to the other wet ingredients.

6. Pour all of the wet ingredients into the dry ones and stir until just combined – don’t overwork it or the muffins may go rubbery.

7. Spoon the mixture evenly amongst the 12 muffin holes and sprinkle each with a few flaked almonds. Bake for 20-25 minutes or until golden and a skewer comes out clean – keep an eye on them to ensure they don’t burn.

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