These fluffy paleo banana muffins are a delightful vegan treat packed with wholesome ingredients and natural sweetness.
Ingredients: 2 ripe bananas, mashed. 1/4 cup coconut flour. 1/4 cup almond flour. 1/4 cup tapioca flour. 1/4 cup coconut sugar. 1/4 teaspoon baking soda. 1/2 teaspoon baking powder. 1/4 teaspoon cinnamon. Pinch of salt. 1/4 cup unsweetened almond milk. 1 tablespoon apple cider vinegar. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract.
Instructions: Set the oven to 350F 175C and heat it up. In order to make muffins, grease or line a muffin tin. Lemon juice and almond milk should be mixed in a small bowl. Take a break and let it sit for five minutes. Put mashed bananas, coconut sugar, coconut oil, and vanilla extract in a large bowl. Add the almond milk mixture that has curdled to the banana mixture and mix it well. Put baking soda, baking powder, cinnamon, salt, almond flour, coconut flour, and tapioca flour in a different bowl and sift them together. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Fill up each muffin tin cup about two thirds of the way to the top with batter. After the oven is hot, bake it for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down. Serve and have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
Kabat Scarlett
