Spiced banana muffins

Step 1/6

• ⅔ tbsp flax meal
• 2 tbsp water

Preheat the oven to 200 degrees Celsius (180 fan oven). Then in a small bowl, make the flax eggs by combining the flax meal with the water. Stir and set aside for 5 minutes.

Step 2/6

• ⅓ tsp vanilla powder
• 16⅔ g almond flour
• 25 g rice flour
• 15 g almond butter
• ⅔ tsp baking powder
• ½ tsp Mixed spice

In a bowl, mix all the dry ingredients together. If you don't have almond flour, don't worry it can be substituted for ground almonds. It’s just as effective- and cheaper! Additionally, if you don't have mixed spice use 1/2 a tsp of cinnamon, nutmeg and ginger powder instead.

Step 3/6

• 76⅔ ml Plant-based milk
• ⅓ tsp lemon juice
• 1 tbsp coconut oil
• ⅓ banana (mashed)
• ⅔ tbsp almond butter

In another bowl, mash the banana and mix with the wet ingredients, including the flax egg. Sub the almond butter for chocolate spread if you would like to make mocha flavoured muffins instead.

Step 4/6

Now fold the dry ingredients into the wet, until well combined.

Step 5/6

• muffin tin
• Paper cases

Line a muffin tray with 6 paper cases and evenly fill with muffin mix.

Step 6/6

Bake in the oven for 15-18 minutes until risen, and a knife comes out clean when inserted. Allow to cool for at least 10 minutes (out of the tin), this will help them firm up.

Enjoy your meal!