Today we’re cooking amazingly delicious flour-free banana muffins.
Many people do not like the smell of banana baking but believe me, this does not apply to our new recipe.
You will barely smell the banana!
One of the main and important ingredients is brown sugar, which makes these muffins fragrant and gives them a very appetizing color. Instead of all-purpose flour, I use ground almonds, coconut flakes and oats, a combination that makes these muffins unforgettably delicious.
A lovely aroma all over the house!
Haha. By the way, if you want to make a gluten-free version, then replace the usual oats with oats without gluten.
Quickly cooked and easily stored. The best banana muffins for your family to enjoy!
Ready? Set? Let’s go cooking!
We will need: (10 small muffins)
3/4 cup (1 cup-250 ml.) of almonds
1/2 cup of coconut flakes (or coconut flour)
1/2 cup of oats
3/4 cup of brown sugar (or slightly less if you want a less sweet option)
1/3 cup of vegetable oil
1 small banana
3/4 cup of almonds or any other milk
1 tbsp. of wine or rice vinegar (you can use lemon juice)
1/2 tsp of baking soda (I use 1 tsp of baking powder)
3 tbsp. of vegan chocolate chips or plain chocolate (optional)
Preheat the oven to 165C / 325F.
Grind the almonds, coconut flakes and oats to the consistency of flour. Add soda.
Combine to banana, sugar, and mash all this with a fork.
Mix milk with vinegar, add oil and pour into the sugar composition. Stir it.
Add chocolate chips if you want or pieces of regular chocolate.
Pour the composition into molds. It will be a bit thin, but you should not be concerned: it should be like this.
Put it in the oven and bake for 25 minutes. Muffins should be significantly browned.
Check the readiness with a toothpick.
Cool them off and serve!
Unbelievably delicious, juicy, delicate… I can continue for a long time.
Just go and bake them!
Have a lovely warm day, everybody!