IBS Friendly Vegan Banana Muffins

Ingredients (for 8 muffins):
Wet ingredients:
100 g ripe banana, mashed
¼ cup maple syrup
2 tb coconut sugar
1 tb oil
3 tb unsweetened plant-based yoghurt or pumpkin purée
¾ cup unsweetened almond milk
1 tsp apple cider vinegar
1 tsp vanilla extract

Dry ingredients:
½ cup wholemeal buckwheat flour
½ cup rice flour
¼ cup cassava starch
¼ cup sweet potato flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon

Topping:
Chopped pecans


Instructions:
1. Preheat oven to 180 °C.
2. Whisk all dry ingredients in a large bowl.
3. Whisk all wet ingredients in another bowl.
4. Fold the wet mixture into the dry with a spatula until just combined. If the batter seems thick like dough, add 1–2 tb more milk to loosen it slightly.
5. Spoon batter into a non-stick silicone muffin baking pan or muffin cups (¾ full).
6. Sprinkle with chopped pecans.
7. Bake for 20–24 minutes, until a toothpick inserted into the centre comes out clean.
8. Allow to cool before removing from the muffin pan.


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