Your average muffin from Starbucks is made with the same ingredients as a birthday cake, so I wanted to create a muffin that was low in sugar, but still satisfyingly sweet.
These can be made with or without eggs and are naturally nut-free and gluten-free.
I have a feeling you are going to love these gems!
- 1 egg or use Bob’s Red Mill Egg Replacer
- 1 ripe banana, mashed
- 1/2 cup buckwheat flour
- 1/2 cup oat flour
- 1 cup frozen cherries
- 3 scoops collagen powder
- 3 tbsp chia seeds
- 3 tbsp ground flax seed
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/4 cup non dairy milk (oat, coconut, almond)
- 1/2 tsp of sea salt
- 1 tsp of baking powder
- Coconut oil, for cooking
MAKE IT HAPPEN:
① Preheat oven to 375 degrees and grease muffin tin with coconut oil.
② In a large bowl, mix together the mashed banana, egg or egg replacer, maple syrup, vanilla extract, and milk.
③ Add in flours, chia + flax seed, collagen powder, baking powder, sea salt, and frozen cherries stir until well combined.
⑤ Using a spoon, scoop batter into muffin tins. Fill batter to the brim and top each muffin with 1-2 extra cherries.
⑥ Bake for 17 min. Allow the muffins to cool for a few minutes.
⑦ Serve hot with almond butter or Kerry Gold butter inside.