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Banana and blueberry muffins (gluten, egg and dairy free)

Health services Workplaces & Tertiary education Sport & recreation
Allergen – Contains nuts. Gluten, dairy and egg free. Vegan.
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stack of six muffins
g Best choice VG Vegan GF Gluten free EF Egg free DF Dairy free Snack
Ingredients
Serves
people

This recipe was developed by chefs at Western District Health Service.

Method
  1. Pre heat the oven to 160 degrees (Celcius).
  2. Line a muffin tin with paper muffin liners.
  3. Combine the flax seed and the water in bowl and set aside.
  4. In another bowl mash the banana well, add the vanilla, melted nuttelex, flax seed mix, whisk together very well.
  5. In a separate bowl combine the almond meal, bi-carb soda and baking powder.
  6. Mix the dry ingredients with the wet very well, fold through the blueberries.
  7. Place spoons of the mixture into the lined muffin tins, almost full to the top and bake in the oven for 20-25 minutes or until a skewer comes out clean. Allow to remain in the tins until cool then place on an oven rack.

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Additional resources

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Green recipe book
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