These muffins are such a dream! I don’t know about you but Banana and chocolate is one of my favourite combination, they just work so well together! Although they are completely gluten free they are just so fluffy and thanks to the tapioca flour they rise perfectly. For this recipe I have used One Earth Organic Vanilla Zilla blend which works so well together with the other flavours.
These are ideal to bake on a Sunday so you have a perfect healthy treat ready for every day of the week.
This recipe has been adapted by the ever so talented Brandi at Vegan 8 http://thevegan8.com/2014/06/03/fluffy-vegan-blueberry-vanilla-muffins/
Makes about 6-8 muffins
1 cup of ground almonds
¾ cup of oat flour
¼ tapioca flour
2 teaspoon of baking powder
2 teaspoon of One Earth Vanilla Zilla Blend ( If you can’t find it, use Vanilla powder)
½ cup of liquid sweetener of your choice (I have used rice malt syrup)
¼ cup of almond milk
70 gr dairy free chocolate chips (I buy mine from Planet Organic)
1 medium size very ripe banana (the spottier the skin the better)
Start by preheating the oven at 180 degrees Celsius.
Line a muffin tin with paper muffins cases.
If you are making your own oat flour simply place the oats into a blender and blend until they turn into flour.
In a bowl mix the oat flour, ground almond, tapioca flour, Vanilla Zilla and baking powder. Mix well together.
In separate bowl mash the banana as finely as you can. Add the rice malt syrup and the almond milk. Whisk everything well together. Pour the wet ingredients into the dry ingredients and mix very gently everything together, don’t over mix it as you want to have the batter nice and fluffy. Gently fold in the chocolate chips.
Fill each case with 2 tablespoons of the batter, don’t press it down. Sprinkle the muffins with some extra chocolate chips if you like.
Bake the muffins in the oven for 25 minutes. Don’t bake them for longer otherwise they will become too dry.
Remove the muffins from the oven and let them cool down completely before eating them. Enjoy!