How to make homemade banana muffins
Here's Jo's muffin mix, including its ingredients and instructions for making the recipe! You can find it in our bistros or online, as an addition to your personalized box. A family must-have!
Ingredients: Gluten-free all-purpose flour (organic brown rice, organic buckwheat, organic amaranth, organic quinoa), organic tapioca starch, organic ground flax seeds, aluminum-free baking powder, guar gum, xanthan gum), organic 70% dark chocolate (organic cocoa mass (organic cocoa liquor), organic cane sugar, organic cocoa butter, organic natural cocoa powder), organic almond flour, organic hazelnut flour, organic coconut sugar, MJ fermented brown rice protein, baking powder, iodized salt.
MAY CONTAIN NUTS, PEANUTS, SESAME, SOY
To add:
- 3 bananas (300 g) mashed
- ¼ cup (55 g) avocado, olive, or coconut oil
- 2 eggs or vegan option (to replace the 2 eggs: let 2 tbsp (25 g) of chia seeds soak in ½ cup (120 g) of cold water)
How to do it:
- Preheat oven to 350 ° F and grease your muffin pan.
- In a large bowl, mash the bananas to make a puree.
- Add the muffin mix to this bowl.
- In a measuring cup, pour 1/4 cup of oil then the eggs (or vegan mix) and whisk.
- Pour this mixture into the large bowl and stir until smooth.
- Spread the mixture into the pan and bake for 25 minutes. Enjoy!
Yield: 10 muffins
Shelf life of baked muffins:
In the refrigerator: 3 to 5 days. In the freezer: 3 months
Muffin mix shelf life: 12 months
