Gluten Free Vegan Berry Muffins
You will fall in love with this easily adaptable muffin recipe
- 120 gm gluten free flour
- 90 gm almond flour
- 40 gm coconut flour
- 4 eggs whisked
- 2 bananas mashed
- 2 tbsp nuttelex spread melted
- 2 tbsp coconut oil melted
- 1/2 tsp vanilla essence
- 1/2 tsp baking powder
- 1/4 cup brown sugar
- 300 gram mixed frozen fruit berries, chopped peaches etc
Pre-heat oven to 180 degree fan forced. Spray with oil or line 12 hole muffin tin.
In a large bowl mix the flours with the baking powder, and sugar. In another bowl add the oil, eggs, vanilla, melted coconut oil and nuttelex. Mix well to combine, then add in mashed banana and gently fold through.
Fold through the mixed fruit, if using frozen make sure they are room temperature and give them a dunk in flour before adding to the rest of the ingredients to help stop them from 'bleeding'.
Divide the mixture into 12 muffin pan holes. Bake for 18 minutes until golden and muffins spring back when lightly touched. Transfer to a wire rack to cool.