Ingredients

The following ingredients have 4 Servings
  • 1 flax egg
  • 1/2 cup mashed banana (1 large, 2 small)
  • 1/2 cup applesauce
  • 1/2 cup coconut yogurt
  • 1/4 cup maple syrup
  • 1 1/4 cup oat flour (oats ground in a blender)
  • 1/2 cup quinoa flakes
  • 1/2 cup blanched almond flour
  • 1/4 cup coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon vanilla bean powder (or 1 teaspoon extract)
  • 1/4 teaspoon salt

Instruction

  • Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
  • Combine the flax and water and set aside to gel while you prepare the remaining ingredients.
  • In a small bowl, beat together banana, applesauce, yogurt and syrup (add vanilla extract also, if using). Whisk in flax egg and set aside.
  • Whisk together the dry ingredients in a separate bowl. Add to the wet and then stir to thoroughly combine (the batter will be kind of thick, but still stirable and soft).
  • Fill each cup 3/4 of the way full. Add water to the ones that are unused. Sprinkle the tops of the muffins with quinoa flakes (and turbinado sugar) if desired. Let rest for 5 minutes before baking.
  • Bake on the center rack for 24 - 26 minutes until a cake tester inserted into the center comes out clean.
  • Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. Resist the urge to not break into them; cooling them will allow everything to set properly. If desired, reheat in the toaster oven or in the microwave.