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Banana, Cinnamon and Oat Muffins
The Frugalista Mom
Banana, Cinnamon and Oat Muffins
The Frugalista Mom
Super Moist and yummy, surprise everyone with these healthy and food allergy safe treat.
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Ingredients:
1 cup sorghum flour
1/2 cup oat flour
1/4 cup tapioca starch
1/3 cup potato starch
1 Tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 cup avocado oil (you can also use sunflower or canola)
1/2 cup organic cane sugar
1 cup mashed bananas
1/2 cup flax milk (any non dairy milk of your choice)
1 tsp. apple cider vinegar
2 Tbs. ground flax seed
6 Tbs. lukewarm water
- Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 18
- Cuisine: -Select (optional)-
- Cooking method: Bake
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no meat / poultry, no alcohol
- Just right for...: Great for kids, Crowds/parties, Quick & easy, Picnics, Lunchboxes/on-the-go
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 15-30 minutes
- Total time (inc active/prep): 30-45 minutes
- Serving suggestions: Top with powdered sugar or your favorite food allergy friendly icing for an instant healthier and safe cupcakes.
Published in
Breakfast & Brunch
