Gluten free banana & walnut muffins

The beginning of winter saw me craving cooked cakes. Maybe after having so many raw desserts for so long, I finally wanted the soft, spongy texture of fluffy cooked cake. I wanted a good vegan cake but they can be so hard to find.

Then I found myself in Lismore after a day at the Protestor/Protector’s camp at Bentley against Coal Seam gas-fields and went looking for vegan cake! In at Goanna Bakery (Lismore) I found some divine
cakes. I bought all 3 gluten free vegan cakes available and of course shared them with Caspar. Finally got that cake fix! The cakes were so lovely, I was inspired to go home and cook the perfect gluten free, vegan cake.

 I think these are fool proof. Just be sure to get a good quality gluten free flour and you can’t go wrong.

Makes 16 small muffins

1 ½ cups almond meal (approximately 1 cup of whole almonds, ground into fine almond meal)

1 ½ cups gluten-free flour (get a quality one from the health food shop)

½ cup desiccated coconut

2 tbs aluminium free baking powder

1 cup coconut sugar

2-3 medium banana’s, chopped

½ tsp nutmeg powder

100ml macadamia or almond oil

300ml – ½ water and ½ soya milk

* ¼ cup walnuts, roughly chopped

Mix dry ingredients together.

Then add the wet ingredients (except banana’s) and gently beat until combined.

Add the banana (& walnuts) and hand mix them through the batter.

Line a muffin tray with paper pattie pans. Spoon mixture into pattie pans and ¾ fill them.

Garnish with chopped nuts, shredded coconut or seeds if you wish.

Place in an oven at 180C for 10-15 minutes or until skewer comes out clean.  Cool on a wire rack and eat!