Gluten-Free Banana Chia Muffins

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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!

Banana or Pumpkin Spice Muffins

 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.

 
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:
Ingredients
Instructions
  1. Preheat your oven to 350ºF and grease or line your muffin tins.
  2. Add the chia seeds or cereal to the water, and allow to sit while you prepare the rest.
  3. Combine the dry ingredients in a large bowl and set aside.
  4. Combine the remaining ingredients (except the cranberries, chocolate, and hemp milk), and mix thoroughly.
  5. Add the wet mixture and the chia seeds to the flour mixture, and stir to combine.
  6. If desired, stir in the cranberries and chocolate chips.
  7. If the mixture looks too dry, add some of the hemp milk.
  8. Bake for 25 minutes, or until tested done with a toothpick.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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