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Vickys Maple Banana Nut Muffins, GF DF EF SF with NF option
Vickys Maple Banana Nut Muffins, GF DF EF SF with NF option

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Whole grain snacks are an excellent choice for a fast balanced snack. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for the afternoon meal. Chips and crackers created from whole grains can be excellent for quick snack foods to eat on the go. Whole grains are always better than processed grains present in white bread.

A large selection of quick health snacks is easily obtainable. When you make the decision to be healthy, it’s easy to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to vickys maple banana nut muffins, gf df ef sf with nf option recipe. You can have vickys maple banana nut muffins, gf df ef sf with nf option using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Maple Banana Nut Muffins, GF DF EF SF with NF option:
  1. Prepare 2 tbsp ground flaxseed
  2. Use 5 tbsp warm water
  3. Get 2 bananas, very ripe
  4. Provide 3 tbsp almond milk
  5. Get 3 tbsp (or to taste) maple syrup
  6. Provide 1 tsp vanilla extract
  7. Prepare 1 tsp baking powder
  8. You need 112 grams (1 cup) ground almonds
  9. Get 60 grams (1/2 cup) gluten-free oat flour
  10. Provide as required for topping:
  11. Provide rolled oats
  12. Take almond butter / sunflower seed butter
  13. You need sliced banana
  14. Prepare maple syrup
Instructions to make Vickys Maple Banana Nut Muffins, GF DF EF SF with NF option:
  1. Preheat the oven to gas 4 / 180C / 350°F 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 milk, stir together
  4. Mix in the ground almonds / rice and oat flour. Taste and add more syrup to sweeten if desired but remember the topping will sweeten the muffins also
  5. Divide evenly between the 8 muffin liners and bake for 25 - 30 minutes. They should bake firm with a little give when you press the tops. A toothpick test will work
  6. Let sit in the tin for 5 minutes then cool on a wire rack
  7. Spread some almond butter or sunflower seed butter on top, sprinkle with rolled oats, add a couple of banana slices and drizzle with maple syrup to finish
  8. You can make 6 fuller muffins instead of 8, just bake a few minutes longer

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