Muffin Makanan Pisang Almond (Bebas Gluten + Vegan)

Instructions

1. Preheat oven to 350 degrees F (176 C) and line a muffin tin with 8 paper liners (amount as original recipe is written // adjust if altering batch size).
2. In a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes.
3. Next add bananas and mash. Add agave, baking powder, vanilla, almond milk and stir.
4. Add almond meal and oat flour and stir once more. Taste to see if it needs more sweetener. I added a touch more because I prefer sweeter muffins.
5. Bake for 30-40 (+) minutes or until a toothpick inserted into the center comes out clean and they become somewhat firm to the touch with a little give. They should appear golden brown on top.
6. Remove and let rest in pan for 5 minutes. Then let cool completely on a cooling rack. They can be tender when they're warm. (I even found that they are better after cooling overnight.)
7. Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.