Gluten-Free Banana Chia Muffins

SO, I started out with this recipe as a base, and then I went absolutely wild! Here’s what ended up in my mixing bowl (I think):

2 Tbsp Ruth’s Chia Goodness Apple Cinnamon cereal
6 Tbsp H20
3/4 cu. Quinoa flour
1/2 cu. white sorghum flour
1/4 cu. tapioca flour
1/4 cu. coconut flour
1/2 cu. evaporated cane juice (scant)
1/4 tsp salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
1/3 coconut oil
2 mashed bananas
1 tsp. granulated lecithin
some shredded coconut (1/3 cu.?) left over from another recipe
a handful dried cranberries- fruit-juice sweetened- because I love them
a handful of allergen-free (Enjoy Life brand) chocolate chips because they make everything better
Original flavor hemp milk (Living Harvest brand seems to cook better)

My batter was a little dry, but that might have been because my bananas started out frozen and I didn’t mash them up as much as I might have. To remedy, I added a splash of hemp milk and then dropped into well-greased (non-hydrogenated palm oil) muffin cups. I had to bake them for more like 20-25 min., and then left some of the wetter ones in the oven for another 15 min. at a low temp to dry them out.

These are not light, fluffy muffins (at least, my version of them), but man are they tasty! I’d cut the sugar way down (or go for stevia) next time, especially since I think that 2 of these are going to make a perfect breakfast for me (and I don’t like to start the day eating sugar).

Between the chia seeds and the banana, I think I got a pretty good texture, even as a vegan, gluten-free muffin, which is hard to do. But I’m allergic to darn near everything these days, so I’m experimenting a lot…

Thanks for getting me started with a great chia seed recipe; I’m going to keep using them!