Healthy Mama Magazine Purple Issue - May 2015 | Page 32

TEN

GLU

E

FRE

VEG
AN

gre
box at l un
fil
l e r ch
s!

Y
DAIR

FREE

SUPER FO

OD

super

dense,
sweet &

comforting.
If you have been a follower of my blog since the beginning
you’ll know that one of my favorite recipes from last year were
my oil-free banana muffins. That recipe has since been made so
many times, I’m always trying to find ways to change them up.
But let it be known, the original base will remain perfect to me.
BLUEBERRY BANANA MINI MUFFINS WITH OAT CRUMBLE TOPPING
By Margaret from Plant Strong Vegan | Makes 32
MUFFIN MIX

OAT CRUMBLE

1    Preheat your oven to 350°F/176°C.
2    In a large bowl, whisk together flour, sugar, baking soda, salt & cinnamon.
3    In a medium bowl, mash-up your 3 super ripe bananas with a fork,
then whisk in the almond milk & vanilla bean powder.

3 very ripe bananas, mashed

2 tablespoons coconut

2 cups unbleached flour (can use oat

palm sugar

flour if gluten free)

1 tablespoon golden

1 cup coconut palm sugar

flax seeds, ground

½ cup raw almond milk, tutorial here

1 tablespoon rolled

5    Fold in your blueberries last, very gently to avoid turning the batter
blue.