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
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: Medical medium
Photos: Maarja Urb