Vegan Banana and Chia muffins
Recipe type: Breakfast, Snack, Treat, Kids
Prep time: 
Cook time: 
Total time: 
Serves: 10
Fresh, flavour packed and perfect for those looking for an egg-free muffin. These were a sell out at a food fair I did and can be kept in a stored container for up to 6 days.
  1. Pre-heat oven to 180 ° c
  2. In to a large mixing bowl place your bananas and mash until smooth and gloopy
  3. Add in your almond butter and mix thoroughly
  4. Now fold in the tapioca flour, ground almonds and baking powder and combine
  5. Add in the maple syrup and mix in
  6. Add in the chia seeds, mix in and allow to stand for 3-4 minutes
  7. In to a non stick muffin / cup cake pan place about 1.5tbsp mixture in to each and then place in to the oven for 25 minutes until they have risen and the tops are firm
  8. They might still feel a little soft, but don't worry- as they cool they will firm up a lot
  9. Allow to fully cool before taking out of the muffin pan and enjoy!