The past week has been massive for Frankie’s Feast! I have moved over to a self-hosted site and I have to admit, my whole week has been taken over by SEO, plugins and customising bits and pieces. I still have
a bit a lot of tweaking to do so please ignore the imperfections for now. Anyhow, that is not what this blog is about, so back to these gluten free banana muffins! These gluten free banana oat muffins with a hint of earl grey tea are an absolute treat, and they are vegan too! I saw these on one of my all time favourite blogs, Half Baked Harvest and, as always, I had a few hundred over-ripe bananas sitting in my fruit bowl so I decided to give them a shot.The thing that really got me about these was the earl grey tea infused milk. Back in my days of making gluten free, sugar filled cupcakes, I had the most amazing recipe for earl grey vanilla cupcakes with beautiful lavender icing to match. Somewhere along the line I just forgot about them, and this was a nice reminder. I really must make those again soon, in gluten free form of course.
I have really only changed the recipe in order to make it gluten free and vegan. If you are a coeliac who doesn’t tolerate oats, try using a gluten free blend in place of the oat flour, the results will be different but delicious nonetheless.
- 1 cup almond milk
- 3 earl grey or lady grey teabags
- 2 tablespoons coconut oil
- 2 cups wheat free rolled oats
- ¾ cup oat flour*
- ¾ cup almond meal*
- ½ cup dark coconut sugar
- 2 tablespoons chia seeds
- 1 tsp ground cinnamon
- ½ teaspoon ground all spice
- ½ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- 1 tablespoon flaxseed meal
- ¼ teaspoon psyllium husks
- 3 tablespoons water
- 3 medium sized bananas, mashed
- 1 tablespoon vanilla extract
- ½ cup chocolate chips, plus extra to sprinkle on top
- Bring almond milk to a simmer on the stove, add teabags and cover, then turn off the heat.
- Add rolled oats, oat flour, almond flour, chia seeds, coconut sugar, cinnamon, nutmeg, all spice, baking soda, baking powder and salt to to a large mixing bowl and stir to combine.
- In a small bowl stir flaxseeds and psylium husks with 3 tablespoons water.
- Remove the teabags from the milk, making sure you squeeze any excess fluid from them before discarding.
- In another bowl mash bananas, then add vanilla extract, milk and the flax egg.
- Add these to the oat mixture and combine.
- Stir through chocolate chips if using, then spoon mixture into muffin tin and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
Dietary Information: Dairy Free, Egg Free, Gluten Free, Refined Sugar Free, Vegan, Wheat Free