12 Muffins or 24 mini muffins
I am gluten intolerant and have many friends and family that have other dietary restraints. It is great to have tried and true go-to recipes that please everyone, including those lucky regular folks that sometimes end up having to endure a less than satisfying attempt on account of us. This muffin recipe has taken me years, yes years to get right. What started out as a basic muffin recipe from the internet (probably Bob’s Red Mills recipe site) has transformed into a pleasing breakfast treat for celiacs, vegans, and diabetics alike. And if that wasn’t enough, it is pretty darn healthy too, flax meal replaces the egg, agave nectar replaces the sugar, and a third of the flour is quinoa, a super grain that contains all the makings of a complete protein. (A note for beginner gluten free bakers: when a recipe errs on the side of sweet avoid bean flours, instead use a simple rice/potato/tapioca blend. I love Gluten Free Pantry’s all purpose gluten free flour). (If you have a nut allergy, simply omit the coconut milk and oil and replace that with vegetable oil and rice milk for a still very good banana muffin recipe). —American Gastronomic
- muffin batter
GF flour blend
SoDelicious Coconut Milk
apple cider vinegar
flax seed meal
mashed very ripe bananas
- coconut topping
turmeric powder (for color)
- With a fork, stir together shredded coconut and turmeric powder and almond extract. Set aside.
- In a medium bowl using a wide whisk, thoroughly combine GF flour blend, quinoa flakes, baking powder, baking soda, and salt.
- In a large mixing bowl combine the remaining muffin batter ingredients.
- Stir the flour mixture into the wet mixture until thoroughly combined. Spoon batter into a paper lined muffin pan ( or grease and flour them), and top with a sprinkling of the coconut topping. Bake in a 350 degree preheated oven for 20-22 minutes, or 15-18 minutes for mini muffins. Let muffins cool on a rack before removing papers or they will stick.