Raspberry, Banana & Choc Chip Muffins + The New Bloom Cookbook!
Vegan Easy food blogger and registered dietitian Lucy Taylor AKA Bloom Nutritionist has just published a collection of over 90 of her best whole food, plant-based recipes. If you love her food as much as we do you can get yourself a copy at bloom.selz.com, or whet your appetite with these delicious muffins! Lucy's food journal: http://on.fb.me/1v8m90i
- 4x medium (350g/12½oz) ripe bananas, peeled
- 8 large (120g/4¼oz) medjool dates, pitted
- 1 tsp vanilla extract
- 1 cup (140g/5oz) brown rice flour
- 1 cup (170g/6oz) buckwheat flour
- Pinch of salt
- 1 flax egg: combine 1 tbsp ground flaxseed with 3 tbsp water in a small bowl and set aside to thicken
- 2 tsp gluten-free baking powder
- 1 tsp gluten-free bi-carb soda
- 60g/2oz gluten-free and vegan choc chips
- 2 cups (250g/8¾oz) fresh or frozen raspberries
- ¼ cup (62½mL/2¼fl oz) soy milk
- 2 tsp lemon juice or apple cider vinegar
- Pre-heat the oven to 160°C/320°F fan-forced or 180°C/355°F conventional and line a large muffin tray with 8 large parchment baking cups
- Sour the soy milk by adding the lemon juice or apple cider vinegar to the milk in a small cup and set aside
- Place the brown rice flour, buckwheat flour, salt, baking powder, bi-carb soda and choc chips in a large mixing bowl. Stir with a wooden spoon to combine
- Place the bananas, medjool dates, soured soy milk and flax egg into a food processor or high speed blender and process (on low speed if you’re using a blender) until combined
- Pour the wet mix into the dry mix in the mixing bowl, add the raspberries and stir until just combined (be careful not to over-mix)
- Pour the mixture into the muffin cups and bake for 50 minutes to 1 hour, or until an inserted knife comes out clean
- Cool on a wire rack and enjoy
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