This is one of my favourite go-to snack recipes to make when feeling like a healthy and hearty baked treat. These muffins are delicious, satisfying and super quick and easy to make, with minimal contact time but also the ingredients are pantry staples making life easy! Thanks to the flaxseeds and almonds the muffins hold their shape perfectly without needing flour, whilst the coconut oil means you will feel comfortably satisfied. Packed with a delicious cinnamon banana flavour this will soon become your go-to too!
This recipe is gluten-free, dairy-free, grain-free, soy-free, egg-free, vegetarian and vegan and makes 12 delicious muffins!
Servings: 12 muffins
Ingredients
- 1 cinnamon stick
- 40 g coconut sugar
- 45 g flaxseeds
- 140 g water
- 300 g raw almonds
- ½ tsp baking powder
- 80 g coconut oil melted
- 2 very ripe bananas peeled and cut into thirds
Instructions
- Preheat oven to 180°C
- Place cinnamon, coconut sugar and flaxseeds in TC bowl, mill for 20 seconds, speed 10. Set aside, add water and mix in. Leave to stand for 10 minutes.
- Without cleaning TC bowl, add almonds, mill for 20 seconds, speed 8.
- Add baking powder, oil, bananas and set-aside mixture. Mix for 20 seconds, speed 4.
- Divide mixture evenly between a lined 12 capacity muffin tin or silicone dariole moulds and bake for 25 minutes, or until cooked through and golden.
- Allow muffins to cool slightly before removing from tin or moulds.
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About the Author: Ellen Babauskis
Ellen loves all creatures big and small, and lives a life focused on sustainability, our earth’s health and animal rights. She has a passion for Thermomix vegan cooking and, of course, vegan eating, with a focus on easy, fresh and wholesome, preferably gluten-free meals. Developing recipes that can be easily adapted to suit every occasion and every person’s tastes are her specialty. However she loves eating out just as much, exploring famous vegan restaurants as well as those hidden backstreet gems, as supporting small business is also a priority of hers.
