banana walnut muffins

Ingre­di­ents for 12 muffins: 

• 2 1/2 tbsp ground flax seeds
• 80ml water
• 3 mas­hed ripe bananas
• 250ml light coco­nut milk or uns­weeten­ed almond milk
• 2 Tea spoons Lemonsjuice
• 2 tsp non-alco­ho­lic vanil­la extra­ct or 1/2 tsp vanil­la pow­der
• 60ml map­le syrup
• 180g glu­ten free oat flour or ground, glu­ten-free oat flakes
• 110g Who­le grain rice flour
• 80g ground wal­nuts, more for sprinkling
• 1/2 tsp Bak­ing soda
• 2 Tea spoons bak­ing powder

Pre­pa­ra­ti­on:

Pre­heat the oven to 180 degrees. Line a 12-cup muf­fin tin with paper liners or grease well. Put aside.

Whisk tog­e­ther the ground flax seeds and water in a medi­um bowl. Set asi­de for 5 minu­tes. Next, add the mas­hed bana­na, coco­nut milk, lemon juice, vanil­la and map­le syrup to the flax­seed mix­tu­re. Whisk until a uni­form mass is formed.

In a second bowl, add the oat flour, who­le grain rice flour, ground wal­nuts, bak­ing soda and bak­ing pow­der. Mix with a whisk until the mix­tu­re is uni­form and free of lumps.

Pour the wet ingre­di­ents into the dry ingre­di­ents. Stir until ever­y­thing is even­ly mixed. The bat­ter should be very thick but poura­ble. If neces­sa­ry, add a litt­le more flour or coco­nut milk to achie­ve this consistency.

Divi­de the muf­fin bat­ter even­ly into the 12 muf­fin cups. Sprink­le some chop­ped wal­nuts on each muf­fin and bake for 22–25 minu­tes, until the top is brow­ned and a tooth­pick comes out clean.

Allow to cool in the muf­fin tin for a few minu­tes, then turn out onto a wire rack and allow to cool completely.

Best enjoy­ed the day of bak­ing and stored in an air­tight con­tai­ner until rea­dy to use.

source

Pho­tos: Maar­ja Urb