GF, DF, Nightshade free, Vegan.
Ingredients:
- 240 ml Almond milk (or nut milk of choice)
- 300 gm Banana puree
- 80 gm Coconut oil, melted
- 60 gm Lime juice
- 1 tsp Apple Cider vinegar
- 130 gm Millet flour
- 80 gm Sultanas
- 70 gm Buckwheat flour
- 40 gm Coconut sugar
- 20 gm Tapioca flour
- 10 gm Chia seeds
- 1 tsp Bi-carb soda
- ½ tsp Salt
Method:
- Preheat oven at 190°C / 375°F
- Line a standard muffin tin with paper liners and set aside
- Soak sultanas in lime juice for 10 minutes, then strain out the sultanas, keeping the lime juice aside for later
- Mix almond milk and banana puree into a small bowl
- Add chia seeds to the milk and set aside for 10-15 minutes to thicken
- Sift the millet flour, buckwheat flour, tapioca flour and bi-carb soda into a medium bowl
- Whisk together the coconut oil, coconut sugar, lime juice, apple cider vinegar and salt into a separate bowl
- Add the chia seed and almond milk mixture and whisk to combine
- Add the flour mixture and the pre-soaked sultanas, stir until combined
- Spoon the batter into muffin cups and bake for 30 minutes
