Vickys Maple Banana Nut Muffins, Gluten, Dairy, Egg & Soy-Free

• 2 tbsp ground flaxseed
• 5 tbsp warm water
• 2 bananas, very ripe
• 3 tbsp almond milk
• 3 tbsp (or to taste) maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• 112 grams (1 cup) ground almonds
• 60 grams (1/2 cup) gluten-free oat flour
• 1 rolled oats, almond butter, sliced bananas and maple syrup for topping

1. Preheat the oven to gas 4 / 180C / 350F and line 8 holes in a muffin tin
2. Mix the flaxseed and water in a cup and let stand for 10 minutes until gelatinous
3. Put the flax mixture in a bowl with the mashed bananas, maple syrup, baking powder, vanilla and almond milk and stir together
4. Mix in the ground almonds and oat flour.
5. Taste and add more syrup to sweeten if desired but remember the topping will sweeten the muffins also
6. Divide evenly between the 8 muffin liners and bake for 25 - 30 minutes.
7. They should bake firm with a little give when you press the tops.
8. A toothpick test will work
9. Let sit in the tin for 5 minutes then cool on a wire rack
10. Spread some almond butter on top, sprinkle with rolled oats, add a couple of banana slices and drizzle with maple syrup to finish
11. You can make 6 fuller muffins instead of 8, just bake a few minutes longer

ground flaxseed, water, bananas, almond milk, maple syrup, vanilla, baking powder, ground almonds, flour, rolled oats

Taken from cookpad.com/us/recipes/368373-vickys-maple-banana-nut-muffins-gluten-dairy-egg-soy-free (may not work)