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Rachel's Fit Kitchen

plant based + tasty + easy

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muffins

Banana & Walnut Muffins

This is my mum’s banana and walnut muffin recipe!

My mum, who is a naturopath in Australia, has been baking a batch of these muffins every week for years. Sometimes she’ll go a little wild and use pecans, almonds, nutmeg or allspice… but banana, walnut and cinnamon is our favorite combination πŸ˜€

The muffins will keep in the refrigerator for a few day or you can pop them in the freezer. These muffins defrost really well, which means you’ll always have healthy sweet treat to accompany your morning coffee.

banana-muffins

Ingredients
3 spotty bananas, mashed
2 tbsp ground chia seeds
2 tsp baking powder
1 tbsp lemon juice
1/4 cup coconut sugar
1/4 cup vegan butter, melted
1/4 cup unsweetened almond milk
1 tsp vanilla extract
2 tsp ground Dutch cinnamon
1 1/2 cups almond meal
1/2 cup gluten free flour
1/2 cup walnut pieces

Method
1. Preheat the oven to 350F/175C.

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes.Β 

3. Combine baking soda and lemon juice, stir well.Β 

4. Into a large bowl add lemon mixture, mashed banana, chia eggs, sugar, vegan butter, almond milk and vanilla extract. Mix well.

5. Add remaining ingredients to wet mixture. Stir well.

6. Spoon muffin mixture into a greased muffin pan. Top muffins with banana slices.

7. Bake for 20 minutes or until a skewer inserted into a muffin comes out clean.

Allow to cool for a few minutes before eating. Enjoy!

Makes 12 muffins

memum
Mum & I hanging out in Byron Bay, Australia, December 2014

Strawberry & Rhubarb Breakfast Muffins

My kind of Six Pack! These muffinsΒ are made with almond meal, which makes these breakfast muffinsΒ so tasty no one would ever guess they’re gluten free!

rsmuffins

Ingredients
1/4 cup coconut oil
1 cup coconut sugar (or sub with raw or turbinado sugar)
2 tbsp ground chia seeds
1/2 cup unsweetened almond milk
1/2 tsp vanilla extract
3/4 cup chopped fresh rhubarbΒ (reserve a few pieces of fruit)
3/4 cup chopped fresh strawberriesΒ (reserve a few pieces of fruit)
1 cup almond flour
3/4 cup rolled oats
1/2 cup gluten free flour
1 tsp xanthum gum
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
Pinch of salt

Method
1. Preheat the oven to 350F/
175C.

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes.Β 

3. Into a large bowl add oil, coconut sugar, chia eggs, almond milk and vanilla extract. WhiskΒ well.

4. Add remaining ingredients to wet mixture. Stir well.

5. Spoon muffin mixture into 12 muffin papers or greased muffin pan. Top mixture with a few small pieces of reserved strawberries and rhubarb.

6. Bake for 40 minutes or until a baking skewer inserted into a muffin comes out clean.

Allow to cool for a few minutes before eating as the fruit will be very hot. Enjoy!

Makes 12 muffins

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