Banana Muffins Recipe Essay

Carrot-banana muffins Preparation time: 10 minutes Cooking time: 17 minutes Servings: 12 muffins Ingredients: 2 cups brown rice flour 2 tablespoons flax seeds, ground 6 tablespoons water 1 ½ cups carrots, grated ¼ cup walnuts, chopped ½ teaspoon baking powder 2 teaspoons cinnamon ¼ cup erythritol, powdered 1 cup banana, mashed

½ tablespoon vanilla paste ½ cup coconut cream Directions: 1. Preheat oven to 400F and line 12-hole muffin tin with paper cases. 2. Combine the flax seeds with water and place aside for 15 minutes. 3. In a bowl combine the dry ingredients. 4. In a separate bowl combine the banana, carrots, coconut cream, vanilla paste, and flaxseeds mix. 5. Fold in the dry ingredients and stir until combined. Stir in the chopped walnuts.

Preheat oven to 350F and grease loaf tin with some coconut oil. 2. Combine the flax seeds with water and place aside or 10 minutes. 3. Combine the flours and baking powder in a bowl. Whisk in the erythritol, applesauce, coconut milk, vanilla paste and flax seeds mixture. 4. Divide the batter into two equal parts and stir the cocoa powder in one part.

5. Pour half of the white batter into greased tin and smooth the surface; pour over half of the cocoa batter. Repeat the layers until you have used all the batter. 6. Bake the cake for 1 hour or until inserted toothpick comes out clean. 7. Cool the loaf for 15 minutes before removing from the tin and slicing.

Raspberry crumbles bars Preparation time: 5 minutes Cooking time: 40 minutes Servings: 12 Ingredients: 1 cup almond flour 1 cup gluten-free rolled oats ½ cup erythritol, powdered 1 ½ cups raspberries, mashed ¼ teaspoon baking soda ½ cup vegan butter, like Earth balance, softened