Lately I’ve been experimenting a lot with baking. I used to love it when I was younger, I would bake almost every single day. For the last couple of days I’ve been enjoying this again, and even though vegan baking is completely different from the ordinary recipes, it still is super fun!
I had 1 big failure with one of my recipes, but I guess it’s ok if I’m not following any recipe to this to happen. But I learned and finally got to some amazing results and 3 successful recipes I can’t wait to share with you all!
Today I’ll post the first one, a simple, oil & gluten free recipe for Banana Muffins to die for. They are so tasty and without the need of added sugar, because ripe bananas give them the perfect touch of sweetness.
Gastrawnomica’s Banana-Almond Butter Muffins
Makes 10 muffins
1 cup oat flour
1/4 cup coconut flour
2 ripe bananas, mashed
2 Tbsp almond butter,soft**
1/3 cup nut milk of choice (I used almond milk)
1 tsp pumpkin pie spice
1 tsp baking soda
**If butter is too hard, put jar in a pot with hot water for a couple of minutes, stirring constantly until soft.
Blend together flours and spices until combined. In another bowl, mash your bananas and add almond butter, milk and baking powder. Mix by hand and add the flour mixture slowly until everything is together. Spread the batter on muffin tins and place in the oven on 350ºF for 20 min or until a toothpick comes out clean. Remove from oven and let it cool down.
Top with some banana slices, almond butter or whatever you want! Delish!!
Talk to you soon! Let me know what you think!