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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These are truly the miracle snack when you are craving a treat and you have dietary restrictions! These are wheat free, vegan, low sugar and low fat cherry chocolate-chip muffins – you would never know it! A special ingredient is the inclusion of coconut flour, which adds such a rich tropical taste. Read more . A quick note though: If you don't eat them in the first two days, freeze them. Simply zap in the microwave for about 30 seconds and they taste like they were right out of the oven! I found coconut flour at Bulk Barn, and the Sunspire chips at the health food store. Ingredients:
1 large over-ripe banana, peeled and mashed |
egg replacer for two eggs, prepared |
3/4 cup plain (preferably unsweetened) soy milk (low-fat or fat-free is fine) |
2 tbsp vegetable oil |
1/2 cup plain applesauce |
1 cup white rice flour |
1 cup coconut flour |
1 tbsp raw cane sugar |
3/4 tsp baking powder |
pinch salt |
1/2 cup dried cherries |
1/2 cup sunspire chocolate chips |
Directions:
1. Preheat oven to 400F. Lightly grease 12 muffin tins. Do not line with paper liners, the muffins tend to stick.
2. In a large bowl, blend the banana, egg replacers, soy milk, oil and applesauce until well mixed.
3. Stir in the rice and coconut flours, sugar, baking powder and salt until just blended.
4. Fold in the dried cherries and chocolate chips.
5. Bake for 30 minutes, immediately unmould and cool on wire rack.
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