In response to my chia muffin recipe, viewer Heather, created her own banana chia muffin recipe. But she took the muffins one step further by making hers gluten-free, and she used Ruth’s Chia Cereal (available here, though regular chia seeds or ground flaxseed should work well too). Thanks Heather!
Photo by Hannah
Special Diet Notes: Gluten-Free Banana Chia Muffins
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 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
- 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.