I’ve been meaning to work on a superfood filled, gluten free and vegan muffin for a while. I am definitely not a baker and I have a hard time getting the ratios of dry to wet ingredients correct. My muffins have a tendency of becoming cookies or granola bars or ambiguous breakfast “bites”… so, when Olivia finally fell into a deep sleep and I knew I had a good 45mins- 1 hour to myself and decided to fill it with experimental baking, I had very low expectations for the outcome. I looked in my pantry for inspiration and there sat an unopened bag of organic buckwheat flour (buckwheat is actually not wheat and is gluten free). Perfect! I served them first to my husband, a very honest critic of my work and a fan of muffins made with butter, eggs and sugar, and he loved them! I tested them on a few other family members, some friends and even my 7 year old niece. Approvals all around! So, here is the recipe for you to try too! Let us know how they turn out! Share what you are baking for breakfast!
Gluten Free and Vegan Banana Nut Muffins!
Ingredients:
(many of these ingredients can be purchased through our boutique, under “superfoods”)
- 1.5 cups buckwheat flour (or other flour)
- 2 tsp. baking powder
- 1/2 tsp. Himalayan sea salt
- 2 tbsp. hemp hearts
- 1 tsp cinnamon
- 2 ripe bananas, mashed
- 1 container (lunch box sized) unsweetened apple sauce
- 1/4 cup maple syrup
- 1/4 cup milk or nut milk
- 1 flax egg (2 tbsp. ground flax mixed with 4 tbsp. water- let stand for a few mins before adding)
- 1/3 cup organic coconut oil, melted
- 1/2 cup chopped nuts or seeds
- optional: 1/4 cup shredded coconut; 1/4 cup chocolate chips (dark chocolate, carob or dairy and so free, such as “enjoy life” or “chocolate dream” brands)
