When you are eating gluten free, getting a muffin that isn’t dry can be a bit of a challenge. They might be alright fresh out of the oven, but most you need to have with a cuppa the following day. These ones however, are Moist (with a capital M), and delicious for a few days – if they last that long!
1 1/4 cups Besan flour
1/4 cup flax seed meal
1/2 cup hemp protein
1/2 cup desiccated coconut
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp cardamom
1 tsp baking powder
1/2 cup walnuts- crushed
1 large banana- mashed
440g tinned crushed pineapple (don’t drain it)
3 Tbsp maple syrup
2 Tbsp chia seed oil
2 tsp vanilla
3/4 cup cream cheese (I used lactose free)
1 lemon- juice and zest
2 Tbsp coconut sugar
Garnish- 1/8 cup walnuts- crushed
1 Tbsp desiccated coconut
Mix the dry ingredients together in a bowl and combine (flours, spices, coconut, walnuts)
Mix wet ingredients together (mashed banana, oil, eggs, pineapple, vanilla, maple syrup)
Combine wet and dry- don’t over mix.
Spoon into muffin moulds. I used 20 small silicon moulds.
Bake at 180C for 20-25mins. Cool completely before removing.
Make icing by mixing cream cheese, lemon juice and zest, and coconut sugar. Mix with electric beater until well combined and creamy.
Use a small knife and spread icing on top of each muffin, then sprinkle walnuts and/or desiccated coconut on top.
Store in fridge for 3-4 days.