Vegan Apple & Banana Muffins

VEGAN APPLE & BANANA MUFFINS

MAKES: 10 muffins

This recipe has been updated from Jess Cox’s Vegan Banana Coconut Bread.

INGREDIENTS

1 cup buckwheat flour

1/2 cup almond meal 

3/4 cup desiccated coconut 

2 teaspoons baking powder

1 teaspoon cream of tartar

2 tablespoons psyllium husks

1/2 teaspoon sea salt 

2 tsp cinnamon

1/2 cup walnuts, roughly chopped

2 green apples, chopped into small cubes

1 large (or 2 small bananas), mashed

6 medjool dates, pits removed, roughly chopped

2 tbl maple syrup

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

1 & 1/2 cups water

1/4 cup coconut oil

To top: tahini & maple

METHOD

Preheat oven to 180°C and line a tray with baking paper.

In a bowl, add the buckwheat flour, almond meal, coconut, baking powder, cream of tartar, psyllium husks, salt, cinnamon and walnuts. Mix well.

In a saucepan, add in the chopped apples, banana, dates, maple syrup and 2 tbl of water. Cook over low heat for 10 minutes until the apples are softened (they don’t need to be completely stewed) you will have a somewhat mushy apple banana mixture - yum! You may need to add a dash more water during the cooking process.

Add the stewed apple banana mix to the dry ingredients along with the apple cider, vanilla, water & coconut oil. Mix together well.

Spoon mixture into muffin papers.

Drizzle a touch of tahini and maple over each muffin (optional).

Cook for 35 minutes until fully cooked through.