12 servings; 15 min preparation; 40 min cooking time.
Sweet Monday, everyone! The delicious sweet threat for today is gluten-free, low on sugar and completely vegan. You will not even notice that these muffins are eggless and do not contain any animal products.
Well, they are not completely suitable for people with allergies, because they contain nuts. But the walnuts are optional, so you can leave them out. I used them for a little bit of texture, but I’m sure that the muffins will be as yummy without them.
- 200 g rice flour
- 80 g light brown sugar
- 100 g vegan yoghurt
- 85 ml mild olive oil
- 2 bananas, smashed
- 50 g walnuts, chopped
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
Preheat the oven to 190 degrees C/375 degrees F.
Smash da banana in a blender or using a fork. Transfer to a bowl. Add sugar, vegan yoghurt and oil. Mix well.
Add the vanilla extract and lemon zest. Whisk until fully combined.
Mix the dry ingredients together. Add them to the banana mixture using a spoon.
Chop the walnuts with a knife or in a blender. Make them as fine as you prefer. Add the chopped walnuts to the mixture.
Divide the mixture between the muffin forms. Bake in the preheated oven for 35 to 40 min. Let them cook completely. Enjoy!
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