Gluten-Free Banana Chia Muffins
So, I started out with
this recipe
as a base, and then I went absolutely wild! These are not light, fluffy muffins (at least, my version of them), but man are they tasty! Here’s what ended up in my mixing bowl ...
Author:
Alisa Fleming
Ingredients
2 tablespoons
Ruth’s Chia Goodness Apple Cinnamon cereal
(can sub ground flaxseeds or chia seeds)
6 tablespoons water
¾ cup
quinoa flour
½ cup
white sorghum flour
¼ cup
tapioca flour
¼ cup
coconut flour
½ cup evaporated cane juice or coconut sugar (scant)
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
⅓
coconut oil
2 mashed bananas
1 teaspoon
granulated lecithin
⅓ cup shredded coconut
handful dried cranberries
handful dairy-free chocolate chips
Original dairy-free milk beverage, as needed
Instructions
Preheat your oven to 350ºF and grease or line your muffin tins.
Add the chia seeds or cereal to the water, and allow to sit while you prepare the rest.
Combine the dry ingredients in a large bowl and set aside.
Combine the remaining ingredients (except the cranberries, chocolate, and hemp milk), and mix thoroughly.
Add the wet mixture and the chia seeds to the flour mixture, and stir to combine.
If desired, stir in the cranberries and chocolate chips.
If the mixture looks too dry, add some of the hemp milk.
Bake for 25 minutes, or until tested done with a toothpick.
Recipe by
Go Dairy Free
at https://www.godairyfree.org/?p=165274
3.5.3229