A simple muffin recipe that will dazzle even the fussiest guests. Improving your gut health with delicious recipes, its a yes please from us! 

The best banana and blueberry vegan muffins.

TIME: 35 minutes 

MAKES: 6 large muffins

Making a fluffy, tasty vegan muffin is not always as easy as it seems… until now.

These are very easy to adapt flavours to whatever you choose + also whip up if you need a last minute dessert, snack on the go or just feel like impressing your vegan friend.  

Ingredients.

Dry

3/4 Cup Self Raising Flour

1/2 Cup Tiger Nut Four (Tiger nut flour is a starchy powder made from root vegetables, and not nuts as its name implies. This means that those with nut allergies as well as those adhering to low-carb, gluten-free, and paleo diets can enjoy tiger nut products. You can replace with Almond Meal if you prefer)

2 Tbs Golden Grind Gut Health Blend

1/2 Tsp Bi-Card Soda

Pinch of Salt

1/2 Cup Coconut Sugar (Optional)

Wet

1/4 Cup Coconut Oil

1 1/2 Cup Mashed Banana

1/2-3/4 Cup Almond Milk

1/2 Tsp Apple Cider Vinegar

1/2 Cup Blueberries

1 Tbs Chia Seeds

Method.

Oven set to 180 C.

Firstly, mash your banana well in a large mixing bowl. Add all wet ingredients + Chia seeds into mixing bowl + whisk until well combined. 

Next, add all dry ingredients to the bowl.

Mix until well combined + a thick batter forms. If it’s a little too stodgy, add a splash more Almond milk to the mix. 

NOTE: it will be slightly thicker than a regular batter as the Tiger nut flour is a little coarser + thirstier in consistency. Now, fold in you blueberries.

Either pre-grease the muffin trays with coconut oil or place the muffin cases in the holes + fill with the mixture to about ½ way.  

Place muffins in the oven for 12-15 minutes, until they bounce back on touch. 

Remove from the oven + let cool for 15-20 minutes and enjoy!