Banana Muffins

INGREDIENTS

• 2 Tablespoons Ground Flax Seeds

• 6 Tablespoons Water

• 1 3/4 Cups Gluten Free Flour Blend

• 1 Teaspoon Baking Powder

• 1 Teaspoon Baking Soda

• 1/4 Teaspoon Salt

• 1 Teaspoon Ground Cinnamon

• 1/2 Teaspoon Ground Nutmeg

• 1/3 Cup Melted Coconut Oil (plus extra for greasing muffin tin)

• 1/2 Cup Coconut Sugar

• 1 Cup Banana Puree (approximately 2 large or 3 small bananas)

• 1 Teaspoon Vanilla Extract

• 3/4 Cup Nuts/Seeds/Raisons (I love to mix chia seeds and walnuts )

INSTRUCTIONS

1. Preheat oven to 180° C).

2. Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.

3. Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.

4. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

5. In a medium bowl, mix the flax eggs, coconut oil, coconut sugar, banana puree, and vanilla, together until blended.

6. Slowly add the wet mixture to the dry mixture and stir until combined. Fold in nuts and seeds.

7. Using a spoon or a large scoop, divide batter into the 12 muffin cups.

8. Bake for 16-18 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.

9. Let muffins cool in muffin pan for a few minutes and then remove and place them on a cooling rack.

MAKES 12 MUFFINS