These muffins are not only great for breakfast but desert as well. Healthy and full of flavor it will replace your store bought muffin any day!
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1/2 cup mashed banana (1 large, 2 small)
- 1/2 cup applesauce
- 1/2 cup coconut yogurt (I used So Delicious Unsweetened)
- 1/4 cupmaple syrup
- 1 1/4 cup oat flour (oats ground in a blender)
- 1/2 cupquinoa flakes
- 1/2 cupblanched almond flour
- 1/4 cupcoconut sugar
- 2 teaspoonsbaking powder
- 1 teaspooncinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoonvanilla bean powder (or 1 teaspoon extract)
- 1/4 teaspoon salt
Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
Combine the flax and water and set aside to gel while you prepare the remaining ingredients.
In a small bowl, beat together banana, applesauce, yogurt and syrup vanilla extract. Whisk in flax egg and set aside.
Whisk together the dry ingredients in a separate bowl. Add to the wet and then stir to thoroughly combine
Fill each cup ¾ of the way full. Sprinkle the tops of the muffins with quinoa flakes and sugar if desired. Let rest for 5 minutes before baking.
Bake on the center rack for 24 – 26 minutes until a cake tester inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.