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