Ingredients:
– 4x medium (350g/12½oz) ripe bananas, peeled
– 8 large (120g/4¼oz) medjool dates, pitted
– 1 tsp vanilla extract
– 1 cup (140g/5oz) brown rice flour
– 1 cup (170g/6oz) buckwheat flour
– Pinch of salt
– 1 flax egg: combine 1 tbsp ground flaxseed with 3 tbsp water in a small bowl and set aside to thicken
– 2 tsp gluten-free baking powder
– 1 tsp gluten-free bi-carb soda
– 60g/2oz gluten-free and vegan choc chips
– 2 cups (250g/8¾oz) fresh or frozen raspberries
– ¼ cup (62½mL/2¼fl oz) soy milk
– 2 tsp lemon juice or apple cider vinegar

Method:

Pre-heat the oven to 160°C/320°F fan-forced or 180°C/355°F conventional and line a large muffin tray with 8 large parchment baking cups

Sour the soy milk by adding the lemon juice or apple cider vinegar to the milk in a small cup and set aside

Place the brown rice flour, buckwheat flour, salt, baking powder, bi-carb soda and choc chips in a large mixing bowl. Stir with a wooden spoon to combine

Place the bananas, medjool dates, soured soy milk and flax egg into a food processor or high speed blender and process (on low speed if you’re using a blender) until combined

Pour the wet mix into the dry mix in the mixing bowl, add the raspberries and stir until just combined (be careful not to over-mix)

Pour the mixture into the muffin cups and bake for 50 minutes to 1 hour, or until an inserted knife comes out clean

Cool on a wire rack and enjoy

Delicious Recipe courtesy of:
Lucy Taylor
Lucy’s food journal
Check out more recipes at Bloom Nutritionist