Conny's gluten-free muffins

Ingredients for 1 servings:

• 100 g buckwheat flour
• 100 g almonds, ground
• 75 g rice flour
• 100 g sugar
• 1 tsp locust bean gum
• 1 packet of baking powder
• 1 banana(s), very ripe
• 1 tbsp, heaped applesauce
• 70 ml oil, tasteless
• 150 ml carbonated mineral water
• 15 g chocolate sprinkles, vegan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 38 minutes

egg-free, dairy-free, soy-free, super moist and fluffy, vegan

Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) top and bottom heat. Place muffin cups in the muffin tin. Mix all dry ingredients (except the chocolate sprinkles) thoroughly. Place the banana (approx. 120-130 g without peel) in a blender with the applesauce and oil and puree. Add the puree and mineral water to the dry ingredients and mix well with a wooden spoon. Carefully fold in 3/4 of the chocolate sprinkles. Fill muffin cups 3/4 full and garnish with the remaining chocolate sprinkles. Bake in the middle rack of the oven for approx. 23 minutes. Do the toothpick test. This batter makes approx. 10-11 muffins.