I used to love Sundays, the hubby and I would sleep in then make an awesome breakfast. Since moving to Rochester we have gotten out of doing that. I now work on Sundays and even though it's not until the afternoon it still changes our day. I decided to get back to sharing breakfast with each other and banana muffins looked like a good place to start. These turned out amazing and will definitely have to make them again. They are vegan and gluten-free. Want the recipe? Well here you go!
Ingredients:
2 ripe bananas
1/4 C olive oil
3/4 C sugar
2t vanilla
2 flax eggs (2T flax meal with 4T water)
1/4t apple cider vinegar
1.5 C gluten free flour mix
1t baking soda
1t baking powder
1.5t guar gum
1T cinnamon
raw pumpkin seeds
Preheat oven to 350 degrees. Mash up banana then add olive oil, sugar, vanilla, flax eggs, and apple cider vinegar. In a separate bowl add flour, baking soda, baking powder, guar gum, and cinnamon. Slowly add dry ingredients to wet and stir until combined. Place in muffin tin, top with raw pumpkin seeds and bake for 15 to 20. Enjoy!
