A healthy, vegan banana muffin alternative made with almond flour.
Preheat oven to 200°C/ 400°F and line a tray with 12 muffin cases.
Mix the flax seeds and water together then set aside to thicken.
Mash the bananas in a bowl using a fork. Add the apple sauce, flax seed mixture, agave nectar, vanilla, and lemon juice. Mix well.
Add the baking powder, baking soda, and almond flour and mix again. The batter should be quite thick and gloopy.
Spoon the mixture into the cases and bake for around 30 minutes. A skewer will come out clean when they are ready.
Top with flaked almonds if desired.
**If your bananas aren't ripe enough, put them in the oven at 180C/ 350F for 5 minutes until they turn black. Then just peel and mash!
*Muffins can be stored in an airtight container for up to 5 days.