Flourless Banana Mini Muffins
Who doesn’t love muffins? They are a lovely way to start the day and make a delicious breakfast. This version makes muffins also diet-friendly: by substituting wheat flour with oat flour and the eggs with flax “egg”, the result is a light and tasty treat that you can eat with no guilt.
To make a flax egg, mix together a tablespoon of flaxseed meal with 3 tablespoons of water.
- 1 flax egg
- 2 tablespoons peanut butter
- 2 ripe bananas
- 2 tablespoons maple syrup
- 3/4 cup oat flour
- 2 tablespoons flaxseed meal
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
Prepare the flax egg by mixing one tablespoon of flaxseed meal and 3 tablespoons of water. Set aside.
Spray the muffin molds with vegetable oil. You will make a batch of 8 muffins. Set aside and start preparing the mix. In a food processor, mix all the ingredients (including the flax egg) until you obtain a smooth cream.
Pre-heat the oven at 350 degrees. Transfer the mix to the muffin molds, two tablespoons circa per mold. Put into the oven and bake for 15 minutes. Check that they are ready by inserting a toothpick in one of the muffins: if it comes out clean you’re good to go, otherwise, give it another 5 minutes bake.
Let cool down for 15-20 minutes before eating. It’s best to prepare them in the evening for the next morning breakfast. They will keep for a few days, even if you will hardly leave any behind!