Prebiotic Muffins by DakaMama.com
Servings Prep Time
12large muffins 15minutes
Cook Time
16-18minutes
Servings Prep Time
12large muffins 15minutes
Cook Time
16-18minutes
Ingredients
Instructions
  1. Preheat your oven to 400.
  2. Set out 2 sweet/ripe frozen bananas to defrost (about 1 cup with juices when thawed).
  3. Make your flax eggs and set aside to thicken. You can also use 2 regular eggs if you prefer – the recipe works great either way!
  4. Mix your dry ingredients: 1 1/2 cups oat flour, 1/2 cup tigernut flour, 3TB coconut sugar, 1 ½ tsp baking powder, ½ tsp baking soda, 1/2 tsp sea salt.
  5. Mix your wet ingredients: 1 cup yogurt, 2 flax eggs, 2 thawed bananas.
  6. Slowly mix in the dry and wet ingredients together.
  7. Using the oil of your choice, oil your mini muffin tray – I typically use coconut on a silicone tray. You can also use a regular size muffin tray and make 12 muffins. The cook time is almost identical.
  8. Stir in your cup of chocolate chips or chopped fruit. Use a medium melon baller or spoon and fill the tray with batter. I also like to put a few chips/fruit on the top of the muffin.
  9. Bake for 16-18 minutes. Mine take 17 minutes on convection bake. Also it’s good to set timer for 8 minutes and turn the muffin tray for even baking.
Recipe Notes

For this event, I made mini and large muffins which actually ended up looking sort of pretty on a tray. I doubled this recipe and made 12 large muffins and what should have been 24 mini muffins which actually turned out to be about 30 minis since I made the batter go a bit farther. The mini muffins were done about 1 minute before the large ones but didn’t burn when I baked them for the amount same time. Enjoy!