Gluten-free and Vegan Banana Muffins

Gluten-free and Vegan Banana Muffins

Between my husband’s being gluten and lactose-intolerant and the rest of us being vegan, baking surely is a challenge. Challenging but not impossible☺ During the cold season, I like to make muffins for the kids to eat when we’re outside, and these banana muffins are perfect for that. They are low in sugar and healthy; contain no eggs, dairy, or gluten; and, best of all, TASTE GREAT!!!!!

• 2 Tbsp. flax seed meal + 5 Tbsp. water
• 2 medium ripe bananas
• 1 Tbsp. agave nectar, maple syrup, or honey
• 3 Tbsp. almond milk
• ½ vanilla bean split open, seeds scraped out and used
• 1 tsp. baking powder
• 1 cup hazelnut flour 
• 1/2 cup + 2 Tbsp. buckwheat flour

Instructions:

1. Preheat oven to 350 degrees F and line a muffin tin with 8 paper liners.
2. In a large bowl, mix flaxseed + water and let it rest for a few minutes.
3. Next, add bananas and mash. Add agave, baking powder, vanilla bean, almond milk and blend.
4. Add hazelnut meal and buckwheat flour, and stir once more.
5. Pour batter into muffin tins.
6. Bake for 25-30 minutes or until a toothpick or knife inserted into the center comes out clean and they become somewhat firm with a little give to the touch.
7. Remove and let rest in pan for 5 minutes. Then, transfer to a cooling rack and cool completely.

Here are more gluten-free and vegan recipes: Pancakes ,  Mac & cheese