Ingredients (for 12 Muffins)
- Flaxseed (1 Tbsp)
- Water (2 Tbsp)
- Mashed banana (2)
- Carob fruit syrup (½ Cup)
- Dairy free vanilla yoghurt (½ Cup)
- Organic agave syrup (¼ Cup)
- Oat flour (1¼ Cup)
- Bulgur wheat/Quinoa (Cooked) (½ Cup)
- Rye Flour/Buckwheat Flour (½ Cup)
- Baking Powder (2 Tsp)
- Cinnamon (1 Tsp)
- Nutmeg (1 Tsp)
- Sea Salt (½ Tsp)
Instructions
- Set oven to 180C
- Mix flaxseed and water in small bowl
- In another bowl, mix banana, carob fruit syrup, yoghurt and agave syrup , till smooth
- To form wet mixture
- Add in flaxseed mixture
- In a large bowl, mix flour, baking powder, quinoa, cinnamon, nutmeg and salt to form dry mixture
- Add in wet mix (to dry mix) and stir in/combine thoroughly
- Line muffin pan with oil, and fill 3/4 way per pod with mixture
- Bake for 25 mins
- Remove from oven and allow to cool/set for 5 mins before serving or storing
Nutrition Content (Per Muffin)
Carb: 40g | Pro: 5g | Fat: 2g | Cal: 188
