Gluten free/Vegan banana blueberry almond mini cakes/muffins

Light breakfast or a mini cake/muffin snack

with bananas, blueberries, chocolate chips, almond meal and oat flour.

Gluten free, optionally vegan, 

slightly nutty and sweet and so deliciously healthy.

Ingredients needed (for 10 muffins)

2 flax eggs (or 2 small eggs)

2 ripe bananas

3 tbsp agave nectar, coconut sirup, maple sirup or honey (if not vegan)

1/4 cup plant milk

1 tsp vanilla extract

1 tsp baking powder

1 cup almond meal (ground almonds)

1/2 cup oat meal (ground oats)

*blueberries (optional)

*chocolate chips (optional)

Instructions:

Preheat oven to 170 °C. 

In the large bowl prepare flax eggs by mixing flaxseed and water and rest it for few minutes.

Mash bananas. 

Add sweetener, baking powder, vanilla, milk and stir.

Add almond and oat flours and stir once more. 

Add blueberries and chocolate chips if you decide to give it a go.

Fill up your moulds and bake for about 15-20mins. 

Let it cool down for 1-2 minutes and then remove from moulds.

Store in an airtight container or covered with a plastic wrap for several days. 

Freeze for longer storage.

Enjoy x

GF/SF/WF/V/V+