Gluten Free Quaker Rolled Oat flour (make your own by blending in food processor)
150g
Cassava
80g
Caster sugar
60g
ground ginger
1 tsp
Baking powder
1 1/2 tsp
Bicarbonate of Soda
1/2 tbs
Sunflower seeds
35g
pinch of salt
Wet ingredients:
Very ripe bananas, mashed
300g
Almond Milk
120ml
apple cider vinegar
2 tsp
1 flax egg - 1 Tbsp ground flax seed mixed with 3 Tbsp water
Topping (optional):
Jumbo rolled oats
3 tbsp
Preparation
Preheat oven to 180 degrees C.
Lightly spray a 12-cup muffin pan or use muffin liners.
In a mug or small bowl mix together the ground flax and water and allow to sit for a few minutes.
In a large bowl, whisk together the dry ingredients. In a medium-sized bowl, mash the bananas and add remaining wet ingredients to the bananas and stir until thoroughly combined.
Pour wet mixture into dry and stir until just combined. If adding any nuts, seeds or fruit, fold those in now.
Spoon the batter into the muffin pan and sprinkle the tops with coconut.
Bake for 17-20 minutes.
Allow muffins to cool in the pan for 5 minutes before moving to a cooling rack.
Storage instructions
Store in an airtight container.
How long they keep for:
3 days
Note: Cassava flour can be substituted for 80g of All Purpose Flour
Throw open the cupboard of possibility, the freezer of anything goes. Add a splash of this, a sprinkle of that, and a good dollop of winging it. Go Forridge.
