I am officially on my summer break 2017 now, so it's time to
explore, do some cooking and have some fun. I did not have time to do things
like this during my University semester, so today I baked some muffins. It
turned out really well, even though I did not use any egg replacer. I used my
chia seeds instead. I used this gluten-free banana coconut muffin mix from Aldi
- Australia. This muffin is gluten free, wheat free, yeast free, soy free and
peanut free, so it's definitely good for people with allergies. I have written
the other ingredients I used to make this yummy muffin below. Enjoy!
Source: HAS NO Gluten Free Brand
HAS NO Gluten-free Banana Coconut Muffin Mix
1 tsp of Chia seeds and 2tbs Water / 2 heaped tsp of Egg replacer and dissolved in 36mL of water (nonvegan can use 1 Egg)
1 Ripe Banana, peeled
60mL Vegetable oil - I use Olive oil for this muffin
140mL Water
12 Cup Muffin Pan Cooling Wire
→ MIX
Empty the contents of the pack into a mixing bowl, add water, mashed banana, (chia seeds-water) and vegetable oil. Mix with beater or fork for 1-2 minutes.
→ BAKE
Pre-heat oven to 180C/350F or 170C/330F if baking in a fan forced oven. Pour batter into muffin pans until 3/4 full. Bake for 18-20 minutes. Allow muffins to cool in the pans for 5 minutes before transferring them onto a cooling wire until they are cool enough to eat.
I hope you can try this recipe yourself and enjoy the muffins as much as I did. Please share and leave a comment below! xo
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