BANANA WALNUT & CURRANT MUFFINS
Gluten Free|Refined Sugar Free|makes 12
A healthier muffin made from whole food ingredients and without refined sugar. The currants help make every mouthful a sweet bite.
TOP TIP: run a knife around wet batter in each muffin well to get a great shaped muffin.
INGREDIENTS
1 cup plain GF flour*
1 cup Oat flour* (use GF oats to make the flour)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
2 tbsp ground flaxseed (linseed)
1/2 c currants
1/2 c chopped walnuts
3 bananas
2/3 cup soy milk or similar plant based milk
3/4 c apple sauce (unsweetened)
1 tbsp lemon juice
METHOD
1. Preheat oven to 170°C fan bake.
2. Into a medium size, mixing bowl, place the flours, baking soda, baking powder, cinnamon, flaxseed, walnuts, and currants - mix well.
3. Into a blender, place the banana, the applesauce, the lemon juice, and milk of your choice. Blend till smooth.
4. Make a well in the center of the dry ingredients. Pour in wet ingredients and fold and taking care not to over mix.
5. Using a quarter cup measure place a quarter cup of the batter into each of your muffin wells - using a silicone or non stick muffin tray for best results. Run a knife around each well to get a nice shaped muffin.
6. Bake approximately 15 minutes on fan bake or 25 minutes on standard bake 180° C until the muffins are golden and a skewer comes out clean when tested.
Enjoy!
NOTES
You could try replacing with 2 cups whole wheat flour for the non-coeliac.
Optionally try replacing the 1 cup of plain GF flour with buckwheat flour. Neither of these options I have tested.