A sweet, satisfying little banana muffin that is both gluten and dairy free.
I am going to quick throw down this muffin recipe with not much to say about it because my children are in their afternoon quiet times and I only have about 2.5 minutes of uninterrupted peace...hopefully. This is a recipe that came together as I was trying to figure out a friend's dry-gluten-free muffin incident. It has an extremely moist batter in hopes that it will work well across brands of brown rice flour and other ingredients. I have delved into gluten-free baking this year and am learning that it can be a finicky little beast. Peek in the little window on your oven at the muffins periodically as they bake and pull them out when they look just done or even slightly underdone even if the bake- time I give you hasn't been reached; oven behavior can vary. Scoop your flour with a spoon into your measuring cup rather than scooping a big scoop out of the bag with the measuring cup. Stir until wet and dry ingredients are incorporated, do not over mix them. Try to read my mind as to what brands I use of every ingredient. Just kidding. Try yours and see how it goes! Let me know because now I am curious.
Banana Oat Muffins (GF, DF)
Prep 10 minutes Cook Time 18 minutes Makes 24 muffins
5 medium sized, ripe bananas
5 tbs of coconut oil, melted
5 tsp apple cider vinegar
1/2 cup honey
1/2 cup water
2 cups sprouted oats, blended in blender for 10 seconds to make a flour
1 cup brown rice flour
1/2 cup tapioca starch
1/2 cup shredded coconut
1/2 cup coconut sugar
1/4 cup hemp hearts
2 tbs grass fed collagen powder
1 tsp cinnamon
1/2 tsp salt
3/4 tsp baking soda
Preheat oven to 350 degrees.
Place oats in a blender and blend for 10 seconds or until they grind into a rough oat flour.
In a large sized bowl, mix together dry ingredients.
Put the wet ingredients into the blender and blend for about 10-15 seconds or until fully incorporated, scraping down sides if needed.
Pour the wet ingredients into the dry ingredients and mix until fully combined.
Let sit for 3 minutes.
Line muffin tins with muffin papers and pour a heaping 1/4 cup of the mixture into each tin, you want it to come to about a centimeter below the top of the muffin pan.
Place in oven and bake at 350 degrees for about 18 minutes, checking frequently, you want them a tad underdone verses overdone to keep them from drying out. Cool before serving. Or not, i never do.
Store in an airtight container.