These delicious muffins are great as a small satisfying snack and have the added benefit of being gluten free, dairy free, egg free and no added processed sugar.
2eggsor make flax eggs. How to make flax eggs: 2 tablespoon ground flaxseeds, * also known as flaxseed meal 6 tablespoon water. Mix together well and refrigerate for 10 minutes
1tbspPure maple syrup
2tspVanilla extract
1cupMashed bananas
Dry Ingredients
2cupsGluten free flourBob's Red Mill is a good brand
1/4 cupCacao
1tspBaking powder
1/4 tsp salt
Instructions
Preheat oven to 350 degrees F.
Grease or oil mini muffin pan. We use silicone muffin pans and they are great. No need to oil the pans and muffins just pop out.
In a large bowl, mix together mashed bananas, eggs/flax eggs, maple syrup and vanilla extract until smooth
In a separate large bowl, whisk together the gluten free flour, baking powder, cacao and salt until well combined.
Add dry ingredient to wet ingredients and mix well.
Divide batter evenly in the muffin pan.
Bake the mini muffins for 12-15 minutes and test until the tester comes out mostly clean.
Transfer muffins to a wire rack to allow them to cool.