Healthy Gluten-Free Vegan Supa Muffins
Ingredients
- 2 cups of gf flour (I used 1:1 ratio Bob's Red Mill)
- 1 tsp baking soda
- 2 tsp baking powder
- pinch of salt
- 1 tsp cinnamon
- 1/2 cup coconut sugar
- 1 cup non-dairy milk (I used oat)
- 3 flax eggs
- 2 ripe mashed bananas
- 1 tbsp vanilla
- 1 cup finely grated carrot
- 1/4 cup chopped pecans
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 3 tbsp hemp hearts
Preparation
Pre-heat oven to 350F
Make 3 flax eggs, follow your package instructions, set aside for 5 minutes
Mix the flour, baking soda, baking powder, salt, and cinnamon in one bowl
In another bowl, stir in the milk, flax eggs, coconut sugar, vanilla extract, and mashed banana. Stir until well combined
Gently stir in the grated carrot, seeds and nuts
Evenly spoon the mixture into the 12 muffin cups lined with silicon wrappers
Bake in oven for 25-27 minutes or until golden brown. Test with a toothpick; if it comes out clean, they are ready
Tips
If you prefer sweeter muffins, add more sweeteners like dates or maple syrup
Warm the muffins and spread Miyoko's Creamery butter on them for the best combination
Use silicon wrappers to reduce waste, as they are non-stick and easy to clean