BANANA & BLUEBERRY MUFFINS

Ingredients

• 1.97 pcs Banana
• 120 ml Almond milk, unsweetened
• 1/2 tsp Apple cider vinegar
• 1 tbsp Flaxseeds, ground
• 2 tbsp Water
• 1/2 tsp Vanilla extract
• 1 tbsp Peanut butter, 100% pure, unsweetened, unsalted
• 120 g All purpose flour, gluten free
• 1/4 tsp Cinnamon, ground
• 1/2 tsp Baking powder
• 1/4 tsp Baking soda
• 45 g Monk fruit sweetener, Monk
• 45 g Blueberries

Method

1. Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
2. To make the flax eggs, mix the flax meal with 4 tablespoon of water, stir well and set aside. Mix the almond milk in a separate bowl with the apple cider vinegar and set aside.
3. In a large bowl, mix together all the dry ingredients (flour, baking soda, baking powder, cinnamon and monk fruit/sugar).
4. Mash the bananas in a medium-sized bowl and pour in the flax eggs, almond milk, vanilla extract and peanut butter. Mix well with a large spoon.
5. Form a well in the dry ingredients and pour in the wet banana mixture. Fold the ingredients together until just incorporated and then add in blueberries. Gently fold through the blueberries until just mixed. Do not over mix the muffin batter.
6. Place 1⁄4 cup of batter in each muffin liner. Once filled, place the tray in the oven and bake for 22-25 minutes until a toothpick inserted into the muffin comes out clean.
7. Remove the muffins from the oven and allow to cool on the wire rack. Once cool, place the muffins in an airtight container where they will keep for 2 days (longer if stored in the fridge).