Ingredients
• 1 cup of gluten-free flour mix (in this recipe the mix was oat flour, almond flour, coconut flour and cornstarch. This mix works well for balancing moisture, fibre and dough structure)
• 1/2 cup of coconut sugar
• 70 g of ripe bananas well mashed (banana replaces the egg in this recipe)
• 100 ml of water at room temperature
• 3 tablespoons of liquid coconut oil
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1 tablespoon of apple cider vinegar
• 2 tablespoons of cocoa powder
Method
In a bowl place the gluten-free flour mix and the cocoa powder.In another bowl, mix the water, sugar and coconut oil and pour over the flour.Now add the mashed banana. Add the baking powder, baking soda and apple cider vinegar over the baking soda.Mix well. Distribute in cupcake moulds, and decorate with dark chocolate chips, if you like.Bake in a preheated oven for approximately 25 minutes at 180°C.
Make sure the muffins are baked!
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