We all love a yummy muffin and believe me when these are cooking, your house will smell divine! These delicious muffins are refined sugar free, gluten free (depending on flour you choose), dairy free and suitable for vegans. They are great for breakfast, a snack on the go or with a good cuppa. Your kids will love them too!
2 cups Wholemeal flour or Spelt flour that is low in gluten or if you prefer Gluten Free, use Buckwheat flour or Almond flour
3 ripe bananas
1/2 cup pitted dates chopped or sultanas if you don’t have dates
1/2 cup LSA meal or oat bran or rolled oats
1/3 cup pure maple syrup
1 teaspoon baking soda (bicarbonate of soda)
2 teaspoons cinnamon
1 1/2 cups water
1. Preheat oven to 180 degrees celcius and grease a 12 hole muffin tray with nut butter or olive oil or line with paper cases.
2. Slice and dice bananas or you can mash them if you like a smoother texture but I personally like moist banana chunks. Chop pitted dates.
3. In a large bowl add flour, baking soda, maple syrup, cinnamon, banana, your choice of LSA meal or oat bran, dates and water. The mixture should not be too wet; if it is, add a little more flour.
4. Spoon the mixture into each hole of muffin tin until 3/4 full. Bake for 25 minutes or until the skewer inserted into the middle of the muffin comes out clean.
If you like My Healthy Vegan Banana Maple Muffins you may like my My Breakfast Muesli Slice