Gluten free, vegan banana muffins

These muffins are quick to make, and freeze very well. As with most gluten free baking, if you leave them at room temperature, they will only maintain their texture a day or two. I usually keep a day or so supply in the fridge, and the rest in the freezer. I defrost them overnight or a couple hours in advance so we can have muffins with the best texture!

It's very tempting to eat muffins still warm from the oven (and by all means please do!) but just keep in mind that because this is an egg-free recipe, the muffins will be sticky until they have properly cooled down. So, that cheeky first muffin might stick to the wrapper but the rest will peel away cleanly!

Ingredients:

1 1/2 tbsp ground flax seed

4 1/2 tbsp warm water

230 g (1 3/4 cups) gluten-free 1:1 baking flour

3/4 tsp baking powder

1 1/4 tsp baking soda

1/2 tsp salt

4 large, ripe bananas

100 g (1/2 cup) caster sugar

100 g (1/2 cup) vegan butter

40 g (1/4 cup) vegan chocolate chips (optional)

Method:

1. Preheat oven 180ºC/350ºF. Prepare muffin tin with liners

2. Mix ground flax seed and warm water, and put aside to thicken

3. In a small bowl, stir together flour, baking powder, baking soda, and salt

4. Mash bananas with a fork and add to a large bowl. Melt vegan butter and add to bananas, along with sugar and flaxseed mixture. Stir well

5. Fold flour into banana mixture. Fold in chocolate chips if using

6. Spoon batter evenly among 12 muffin cups. Bake in center of the oven until spring back to the touch, about 30 minutes. Let cool in pan 10 minutes then remove to a cooling rack or plate to finish cooling

Makes 12 muffins