Whole Vegan Pantry

Banana Cake Muffins

Sunday afternoons are often spent baking with the children. I like to have them go through my old cookbooks (this can be a disaster as there’s around 100 of them!) and find something they would like to make. I then give the recipe a sneaky ‘vegan tweak’ and also make sure I replace any refined sugars or wheat with healthier alternatives.

Then its all hands on deck with 3 children involved and one teensy baby looking on from her baby seat. This can be a little messy!

These babies contain a great balance of fats, protein and carbs, and they’re pretty tasty.
Makes 14 medium sized muffins.
3 cup gluten free flour – oat, quinoa, buckwheat
2 tsp cinnamon
1 tsp vanilla powder
2 tsp aluminum-free baking powder
1 cup chopped sunflower seeds
2 tsp chia seeds
4 apples, skinned and boiled in a little water then puréed
5 bananas diced
1/2 cup cold pressed olive oil
1/4 cup pure maple syrup
Preheat oven to 180 degrees C. Mix all dry ingredients in a bowl, add in the wet ingredients, then mix through. Coat muffin tins in a little olive oil, and spoon in the mixture. Bake in the oven for 40 minutes.

 

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