Plant Based Recipes

Monday, 20 November 2017

Almond and Cranberry muffins

Okay so I've been playing around with a muffin recipe for a while now to get just the right texture. Those of you who do gluten free baking know how complex that can be. But i know I've finally cracked it with these muffins, perfect breakfast muffins as they don't contain much added sweetener either. 

7-8 large muffins;

100g ground almonds 
60g rice flour 
60g buckwheat flour 
1tsp baking powder 
1tsp baking soda 

1tsp vanilla 
1 large ripe banana 
1 egg replacement (1tbs flaxseed 4tbs water left for 10minutes)
150 ml thick yogurt 
2tbs maple syrup 
1tbs heaped almond butter 

150g cranberries 

Preheat oven to 170 fan oven. Mash the banana and add in the yogurt, maple syrup, vanilla, almond butter and flax egg. Add in all your flours, baking powder and soda. Fold in your cranberries and bake for 20-22 minutes. 

Thanks for visiting, hope you give these a try, don't forget to snap a picture of these if you do decide to make them. Im looking forward to making some variations of these in the future and sharing them with you all. Speak soon, Helen xx 


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