I think my favourite part of transitioning into colder weather is all the delicious baking I get to do!
I have a serious muffin addiction, so naturally, I love making healthy muffins. These muffins are the best because they are packed with nourishing ingredients like protein-rich oats and potassium-rich bananas. They are the best snack to help manage stress or to fuel after a workout. Plus they taste like banana bread, so that’s a huge plus.
These muffins are:
- fluffy and moist
- gluten-free and vegan
- easy to snack on or take with you on-the-go
- 2 tbsp. flaxseed meal (ground up flax seeds, I use a coffee grinder for mine)
- 4 tbsp. filtered water
- 2.5 medium-sized mashed bananas
- 1/2 cup melted coconut oil
- 1/4 cup almond milk – homemade is best
- 1/4 tsp. pure organic vanilla extract
- 2 cups oat flour (ground up oats in a food processor until it forms a flour)
- ½ cup coconut sugar
- 4 tsp. aluminium-free baking powder
- 1/4 cup shredded coconut
- 1 tsp. cinnamon
- 1/4 tsp. cardamom
- Pinch of salt
- Preheat the oven to 375F.
- In a small bowl, mix together the flaxseeds with the water and set aside for 10 mins.
- In a bowl, mix together the mashed bananas with the melted coconut oil, almond milk, vanilla and flax seed mixture. Mix well until nicely combined.
- Next, mix together the oat flour, coconut sugar, baking powder, shredded coconut and the spices.
- Coat the muffin tin holes with a bit of coconut oil. Make sure everything is nicely combined before filling the muffin tin with the muffin mixture.
- Bake for 25 minutes. Stick one muffin with a fork or toothpick and bake until it comes out clean – that’s when you know they’re done!
I topped my muffins with a crumble mixture of coconut sugar and almond pulp, but that’s totally optional. I recommend eating these muffins with a dollop of coconut yoghurt and almond butter – SOOOOO good.
Did you try this recipe? If so, I’d love to hear from you! Share your creations on Instagram with the hashtag #thepurelife so I can see them.
Love always, Sisley