Author Notes
Spiced and sweet muffins made with a unique granola crunch - vegan and gluten-free. —Hungry Haley
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Ingredients
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1 1/2 cups
oat flour
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1
extra ripe banana, mashed
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1/2 cup
coconut sugar
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1/2 cup
almond milk
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1 tablespoon
apple cider vinegar
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1/4 cup
coconut oil
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1/4 cup
tahini
-
1
flax egg
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1 1/2 teaspoons
baking powder
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1 teaspoon
cinnamon
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1 teaspoon
sea salt
-
1/2 cup
granola
Directions
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Preheat the oven to 375 F and line a muffin tin with baking cups.
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Begin by stirring together the banana, coconut sugar, almond milk + ACV, coconut oil, tahini, and flax egg in a medium size bowl. Set aside.
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In a larger bowl, combine the dry ingredients and then pour the wet into the dry. Stir in 1/2 cup granola.
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Fill each muffin cup about 3/4 full and bake 20-22 minutes, or until golden brown on top and a toothpick comes out almost clean. Cool slightly.
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Serve immediately and store leftovers in an airtight container for up to two weeks.
Enjoy!
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