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.
In to a large mixing bowl place your bananas and mash until smooth and gloopy
Add in your almond butter and mix thoroughly
Now fold in the tapioca flour, ground almonds and baking powder and combine
Add in the maple syrup and mix in
Add in the chia seeds, mix in and allow to stand for 3-4 minutes
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
They might still feel a little soft, but don't worry- as they cool they will firm up a lot
Allow to fully cool before taking out of the muffin pan and enjoy!
Recipe by at https://thelowcarbkitchen.co.uk/banana-and-chia-muffins-vegan-egg-free/