Berry & Banana Bread Muffins
Course: Breakfast Servings: 12-15
Prep time: 5 min Cook time: 20-25 min
Difficulty level: Easy
VEGAN
GLUTEN FREE
Author: Jennifer Sargison
The perfect breakfast treat for anyone following a vegan and/or a gluten free diet and fancy a healthier muffin treat. These muffins are made with yogurt instead of fat and gluten free flour (see notes below) but still taste incredibly soft, moist and fluffy. You woulnt’t even know they are vegan AND gluten free.
Ingredients
WET
2 flax ‘egg’ 2 tbsp ground flax mixed with 6 tbsp water and left to thicken
3 very ripe bananas mashed
1/2 cup vegan yogurt
1/4 cup rapeseed oil
1 tbsp apple cider vinegar
DRY
2 cups gluten free self raising flour
1/2 cup coconut sugar
pinch salt
FLAVOUR
1 cup of berries (can be frozen) - I used cherries but you could sub for blueberries/raspberries or chocolate chips if you didn’t want to use fruit.
Method
Preheat the oven to 180C and place muffin cases into a muffin tray
Prepare the flax egg and leave to thicken for 10 minutes
Mash the bananas in a large mixing bowl and add the rest of the wet ingredients
Add the dry ingredient to the wet ingredients and mix together
Add the ‘flavour’ berries or chocolate chips and mix throughly
Add a large spoonful of the batter to each muffin case (about 3/4 full)
Place in the oven to bake for 20-25 minutes or until golden on top and soft and bouncy to touch, you can double check they are cooked all the way through by inserting a clean knife to a muffin and if to comes out clean then they are cooked, if not bake for another 5 mins or so and repeat the test.
Allow the muffins to cool on a baking tray
Drizzle with some warm peanut butter to make the muffins super tasty
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
NOTE ABOUT FLUFFINESS: I’ve found that when I bake using gluten free flour the bakes do tend to dry out MUCH quicker than when using regular flour, this means that the muffins are best eaten either on the same day or the following day (they are actually sweeter and better the following day) but any longer they will taste a lot drier so best to make and sure these with loved ones to get them all eaten up!
NOTE ABOUT NO FAT: These muffins are made using yogurt instead of fats so they can sometime stick to the muffin cases once baked. If you leave the muffins until the next day they tend not to stick however if you are eating them on the same day you may need to carefully run a knife along the edges of the cases to get the muffin out without sticking so much
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)