By Anthea from Rainbow Nourishments
Anthea is a food blogger and owns a raw vegan cake business in Canberra, Australia.
She loves sharing colourful vegan recipes and creating food for people.
www.rainbownourishments.com or visit Instagram: @rainbownourishments
Ingredients
Base
- 1 1/2 cup oob organic Sliced Banana, defrosted
- 1/4 cup oob organic Frozen Raspberries
- 3/4 cup plant-based milk (I used almond)
- 1 cup gluten-free flour (I used brown rice flour)
- 1/2 cup almond meal
- 1/4-1/2 cup coconut sugar
- 1 tbsp cinnamon
- 2 tsp baking powder
- 1 tsp nutmeg
To Decorate
- 1/4 cup oob organic Frozen Raspberries
- 1/4 cup chopped dairy-free white chocolate
Method
- Preheat oven to 180C and line a muffin tray with liners.
- Add all dry ingredients into a large bowl and mix until combined and there are no lumps.
- In a separate bowl, mash the bananas with the back of a fork until broken down. Add mashed bananas and milk to the dry mixture and mix until combined. Add the frozen raspberries and mix until combined.
- Spoon mixture into lined muffin tray. Sprinkle remaining raspberries and white chocolate on top.
- Bake in oven for 15 minutes or until a skewer can be inserted into a muffin and comes out dry.
- Cool muffins in tray for 5 minutes.
- Enjoy immediately or store in an airtight container in the fridge for up to 5 days.
