Indulge in guilt-free and vegan mini muffins infused with winter spices, topped with an almond maple "icing" and orange zest from nutritionist @danijella_nutritionist. These snacks satisfy sweet cravings while offering a nutritious punch. Utilising chickpea flour for protein and almond butter for healthy fats, they promise satiety. Plus, they're adaptable and easy to bake, perfect for even the novice baker.
Ingredients
2 ripe bananas, mashed
1 1/3 cups chickpea flour
2/3 cups water
1/4 cup maple syrup
2 1/2 tsp baking powder
1/2 tsp cardamon
1/2 tsp cinnamon
1/2 tsp ginger
1/8 tsp nutmeg
1 tbs olive oil
Icing
1/2 cup almond butter
1/4 cup maple syrup
Orange zest from 1/2 orange
Method
1. Preheat oven to 180 degree Celsius.
2. In a large bowl, add mashed banana, maple syrup and water. Mix well.
3. Then add baking powder, cardamon, cinnamon, ginger and nutmeg.
4. Lastly, add chickpea flour. Mix well and set aside.
5. Using a brush, grease a medium or mini muffin tray with olive oil.
6. Add 1/4 cup of batter to each mould.
7. Bake for 20 minutes, until golden brown.
8. In a small bowl, mix almond butter and maple syrup.
9. Once muffins have cool, ice and grate orange zest on top.
10. Enjoy!
Makes 8 medium or 12 mini muffins.
Will keep out of the fridge for 3 days or in the fridge for 5 days.
