Strawberry Banana Muffins
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|Strawberry banana muffins for Spring.|
Vegan Strawberry Banana Muffin Recipe
1/4 cup potato starch (not potato flour) or tapioca starch
Preheat the oven to 350ºF. Line a 12-muffin pan with paper liners.
In a mixing bowl beat together the banana puree, oil, rice milk, brown sugar, vanilla and egg replacer (or eggs).
Add the flours, starch, xanthan gum, sea salt, baking powder, cinnamon and nutmeg. Stir until well combined. If the batter is stiff add a tablespoon of rice milk at a time to achieve a lighter, somewhat sticky batter.
If you eat eggs, you can use two large eggs in this recipe instead of the vegan egg replacer.
If the batter is too stiff, add a tablespoon or two of non-dairy milk to thin a bit.If your berries are less than sweet you can always add a little more sugar to the recipe to compensate.
Remember cold or wet berries affect baking time.Dry the berries off and use them at room temp.
And if you like a sugary crusty muffin top, sprinkle the muffins with organic raw sugar crystals before baking.
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