These ones are rather easy, and are rather friendly happy little muffins for the planet being vegan, gluten free and low in sugar. The kids tried to gobble them all up, but don't worry, us mums were onto it and got more than our fair share!
Foodie bit:
3/4 cup almond milk
1 tsp apple cider vinegar
2 cups gluten free flour
1/2 cup rice flour
1/4 cup arrowroot powder
1 tbs baking powder
1 tsp cinnamon
2 very ripe bananas, mashed up
1/3 cup maple syrup
2 tbs coconut oil, melted
1 tbs flaxseed meal
1 tsp vanilla extract
1 cup blueberries
The to do bit:
Preheat oven to 180C and line a 12 cup muffin pan with paper or silicone liners.
Combine milk and vinegar in small bowl and set aside.
In a separate large bowl, combine and mix well the flours, baking powder and cinnamon.
Grab a medium bowl to combine the bananas, maple syrup, coconut oil, flax meal and vanilla, once combined add in the milk mixture. Stir until well combined, then add this into the dry ingredients stirring together. Fold in the blueberries.
Pour the batter into the muffin tins and bake for 22-25 minutes until the tops are golden and firm. Let the little muffins cool for 5 minutes before moving onto a cooling rack.
Serve warm with your favourite cup of tea xx
