Saturday, April 10, 2010

Banana Bread Muffins

Trying out some vegan, gluten-free baking. I adapted this recipe to accommodate what I had in my pantry and what I typically use. They turned out fantastic! Next time I'm going to try adding another banana (medium-sized), for just a little extra boost of banana goodness. :)

Wet Ingredients:
-2 large, ripe bananas, mashed
-2 Tbsp. light olive oil or canola oil
-2 Tbsp. sugar free applesauce
-1/2 c. agave nectar
-1 tsp. vanilla extract
-1 egg replacement (Ener-g, flaxseed mix, etc.)
-1/2 Tbsp. fresh lemon juice

Dry Ingredients:
-1/2 c. coconut flour
-1/4 c. almond flour
-1/2 c. arrowroot starch
-3/4 tsp. baking soda
-1 1/2 tsp. baking powder
-pinch fine sea salt
-1/2 tsp. cinnamon

Preheat oven to 375. Lightly grease or spray muffin tins.

Combine wet ingredients in medium bowl.

Combine dry ingredients in small bowl. Add dry ingredients to wet and stir until just combined. Spoon mixture into muffin tins. Sprinkle tops with cinnamon if you wish. Bake 20-25 min., until muffins are firm and tops are lightly browned.

*Try adding vegan chocolate chips or dark chocolate chunks. Yum! :)

*Note: These get more dense the longer they sit. They still taste good, but they lose a little of their moisture, so try wrapping them individually once they have cooled.

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