Banana Fluffy Muffins - Vegan + Gluten-Free
These moist vegan and gluten-free muffins are delicious, fluffy and just perfectly sweet.
If you were looking for a snack for "that kinda day", they will perfectly satisfy your cravings !
When I'm craving something sweet (often happening right before I got my period, if you know what I mean.. ) I really enjoy making something quick and easy to satisfy my sweet tooth!
Banana muffins is a classic. And yet, it not always easy to find THE recipe. The one you can make, and make again because it is perfectly sweet, moist and fluffy as we love.
Nicely sweeten, fluffy, vegan and gluten-free. Just what I love to get both satisfaction and nutrition.
I hope this recipe will become THE recipe for you !
How to store to keep them fresh ?
They're best being stored to keep them fresh and moist (if they last until then!)
Store: Once cooled down, you can place them in a airtight container and keep them in the fridge for up to 5 days.
Freeze : Place them in a freezer bag, and keep them in the freezer for up to 2 months.
Reheat: You can defrost them by letting them on the counter for 1 to 2 hours, or reheat in the microwave to melt the chocolate...
3 ripe bananas
4 tbsp coconut oil
3 tbsp almond or soy milk
2 tbsp brown sugar
2 flat tbsp tapioca starch (or cornstarch)
5 full tbsp almond flour
1/2 packet of baking powder
1 pinch salt
2 handfuls crushed walnuts
1 square of choc per muffin (or 2...)
Preheat oven at 180°C = 350°F
Mash the bananas with a fork. Add coconut oil, almond milk and sugar, mix well.
Mix dry ingredients in another bowl.
Add the dry mix on the banana mixture. Add crushed walnuts.
Pour the mix into silicone muffin molds, and add the chocolate on top of each one.
Bake the muffins during 20 to 25 minutes, checking often.
Let them cool down before enjoying... xx, Manon