Energieboosting Banana Muffins

Vegan Gluten Free Banana Muffins

These are easy to make and easy to digest muffins once you have the supplies in house. Although I am not strictly gluten free, my energy levels are highest when I am avoiding gluten. The protein structures in gluten-containing foods rob energy from the body and often make people tired afterwards. All energy goes to digesting gluten.

This easy to make recipe you can make in bulk and freeze it. Use it anytime you might need it for an energy burst!

Ingredients:

1 cup hazelnut flour
1 cup almond flour
1 cup buckwheat flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1 tablespoon maple syrup
6 mashed bananas
350 ml hazelnut milk or other kind

Optional:

handful raw cacao nibs
handful (un)salted mixed nuts

Instructions:

Preheat oven to 180 degrees.

Mix the dry ingredients together in a large bowl (first 7 products). Take another large bowl and mix the wet ingredients (last 4) together. Then add dry ingredients to wet ingredients until it becomes a batte. Finally add the cacao nibs and nuts if you tolerate them and like extra crunch.

Prepare muffin holders and divide the baking batter over them. Place in the oven for 20 to 25 minutes. Remove and let muffins cool. Makes about 24 small muffins or 12 large ones. Keeps well for 3 days in the fridge. Once cooled, they can be frozen to keep longer.