Fluffy Banana Turmeric Muffins w/ a Vanilla Cashew Frosting
These little fluffy bites of heaven made in a 24 mini cupcake pan are perfect for on-the-go snacking or as a quick energy boost. If you were confused what to do with your overripe bananas, here if your solution.
How to make
three very ripe bananas
quarter cup of almond or soy milk
two flax eggs (mix 6 tablespoons of ground flaxseed with 15 tablespoons of water and leave to sit for 5 minutes)
one heaped teaspoon of turmeric
one teaspoon of cinnamon
half a teaspoon of nutmeg
half a teaspoon of vanilla bean
two cups of your favourite gluten free flour (I use Bobs Red Mill)
half a cup of maple syrup or coconut sugar
four teaspoons baking powder
Line a 24 mini muffin tin with greaseproof paper or grease with a bit of coconut oil. Preheat the oven to 180C. Whisk wet ingredients in a mixing bowl until fully binded. Add the dry ingredients in and mix with a spatula. Once fully mixed, evenly spread mixture across all cases. Place in the oven and bake for 20 minutes, until a toothpick comes out clean. Leave to cool before placing in the fridge.