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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Adapted from one of my favourite GF and mostly vegan bloggers Karina Allrich. These are huge, flavourful, moist, and perfectly textured - while being interesting enough that nobody would ever suspect eggs, dairy, corn, nuts or gluten were missing! Read more ! Makes 6 jumbo muffins (or 12 average-sized). Ingredients:
quinoa |
3 tbsp quinoa |
1/2 cup water |
egg replacer |
1/4 cup ground flaxseed |
1/2 cup hot water |
muffins |
4 large, over-ripe bananas |
1/4 cup olive oil |
2 tbsp honey |
1/4 tsp rice vinegar |
6 packets stevia sweetener (or 1/4 cup sugar) |
1/3 cup brown sugar |
1/2 cup sorghum flour |
1/2 cup teff flour |
1 tbsp mesquite flour |
1/4 cup sweet rice flour (aka glutinous rice flour) |
1/4 cup potato starch |
1/2 tbsp baking soda |
1/2 tsp cream of tartar |
1/4 tsp salt |
1/2 tbsp guar gum |
1 tsp cinnamon |
1/2 tsp nutmeg |
1/4 cup toasted sesame seed |
1/4 cup amaranth |
2 tbsp whole flax seed |
1/3 cup sunflower seed |
Directions:
1. Preheat your oven to 375 F. Line a jumbo muffin pan and lightly grease the top.
2. Quinoa
3. In a small microwave safe bowl, combine quinoa and water. Microwave on HI for 8 - 10 minutes, stirring halfway through. Set aside.
4. Egg Replacer
5. In a small dish whisk together ground flaxseed and hot water, set aside for 5 minutes.
6. Muffins
7. In a large bowl, mash bananas with the oil, honey, vinegar, stevia and brown sugar.
8. Add the flaxseed mixture and beat in.
9. Add the flours, starch, baking soda, cream of tartar, salt, guar gum and spices. Beat smooth.
10. Fold in quinoa, sesame seed, amaranth, whole flax seed and sunflower seed.
11. Bake 25 minutes. Cool in the pan 5 minutes, then unmould onto a rack and cool completely.
12. Note
13. If you want to make 12 average muffins, bake 18 minutes.
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