These vegan banana avocado muffins are gluten-free and sugar-free, made with oats and coconut yogurt.
Thanks to simple and wholesome ingredients, they have three times fewer sugars and five times more fibres than the classic all-butter ones.
Bake a big batch to have a healthy treat always at hand, at home or on-the-go.
Avocados are a fantastic source of heart-healthy unsaturated fats.
Soak ground flaxseeds in little water for 10 minutes to make a "flax-egg". Meanwhile, blitz the avocado and bananas in a food processor, and then incorporate the coconut yogurt.
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Add finely ground oats to the banana mixture and stir in the flax-egg, baking powder, baking soda, matcha powder, and cranberries.
Divide the batter among muffin cases and garnish with oat flakes, cranberries, and pumpkin seeds.
Bake the muffins for 25 minutes at 200°C (390°F) and, before serving, leave them to cool to down on a wire rack.
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