Low Sugar Banana & Strawberry Muffins [vegan]
These Low Sugar Banana & Strawberry Muffins are perfect for breakfast or a snack.
from 1 vote
Dairy-Free Recipes, Egg-Free Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Breakfast, Vegan Desserts
250g spelt flour [8.8 oz / US 2 cups]
100g golden caster sugar [3.5 oz/ US 3/4 cup]
300g strawberry [10.5 oz] tossed in 3 tsp of spelt flour
3 overripe bananas
1 tsp baking powder
1 tsp bicarbonate of soda
1 chia egg [1 Tbsp ground chia seeds + 3 Tbsp of water] or 1 beaten organic egg
1/2 tsp salt
1 tsp ginger powder
1/2 tsp cinnamon
100ml vegetable oil [3.5 fl oz / US 1/2 cup]
3 Tbsp almond milk
golden caster sugar
strawberry tossed in 3 tsp of spelt flour
bicarbonate of soda
chia egg [1 Tbsp ground chia seeds + 3 Tbsp of water] or 1 beaten organic egg
Preheat the oven to Fan 180°C / 200°C/400°F/Gas 6.
Place 12 large paper baking cases in a muffin tin.
Prepare the chia egg by mixing 1 Tbsp of ground chia seeds with 3 Tbsp of water. Set aside for 10 mins.
Sieve the flour, sugar, baking powder, bicarbonate soda, ginger powder, cinnamon and salt in the large bowl of a food processor.
In a separate bowl mash the bananas. Add oil and chia egg. Mix well.
Add the banana mixture to the dry ingredients. Add the almond milk. Blend until well combined.
Hull the strawberries. Quarter them and cut each quarter in 2 squares. Carefully toss cut strawberry in 3 teaspoons of spelt flour.
Gently mix the strawberries into the muffin batter.
Carefully spoon into each muffin paper baking case in muffin tin to almost full height.
Place in the oven for around 20mins. Insert a skewer to check they are cooked. Skewer should come out clean.
Banana, muffin, strawberry
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