Glutenfree Vegan Banana Poppy seed Muffin Recipe

banana muffin5

Ingredients (makes 13 muffins)

 1 cup (240gr) quinoa flour (basically grinded quinoa)

1.5 cup (3 middle size) ripe bananas

1 cup almond milkbanana muffin9

2/3 cup (150gr) liquid coconut oil

1 teaspoon baking powder

½ cup (120gr) agave syrup

½ teaspoon Himalayan Salt

1 pack of vanillin

¾ cup (180gr) Blue Poppy Seeds

For topping: 1 banana sliced diagonal, Poppy Seeds, Flaxseed

banana muffin1


* If you don’t have a blender/mixer, first mash the bananas. Than mix it with all the liquids with fork. After there are no lumps, add solids. Poppy seeds are last to add.

If you have a blender/mixer first blend bananas until it is smooth than add liquids and blend for 30 sec at level 1. Than add solids, blend 15sec again in lowest speed. Add the poppy seeds separately in another add. Don’t mix a lot, let the air stay inside.

* Let the butter sit 20 min before pour into muffin molds.

* Fill the molds to the top. Place the bananas, seeds etc. on muffins.

* Bake 30 min in 180c degrees in a preheated oven.

* This has a soft, slightly wet texture which I like, If you want it to be harder and dryer bake more.




This entry was published on 02/26/2014 at 5:32 pm and is filed under Dessert and Food Recipes. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: