I have to thank Elisa over at Eating Whole for the most amazing gluten free bread recipe ever! I merely adapted her recipe to make muffins with ingredients I had available. I’ve made them 3 times so far and they’ve come out perfectly every time. I also learned about ratio of 1:3 for flax meal and water as an egg replacement for vegan baking. These are the fluffiest gluten-free muffins I’ve ever had and the recipe is easy. I love that they are sweet enough as is and that adding honey, agave or maple syrup was unnessary.
1-1/2 cup Gluten Free Flour Mix
1/2 cup ground Hazelnut meal
3 ripe bananas
1/3 cup apple sauce
1 teaspoon salt
1 teaspoon cinnamon
4 teaspoons baking powder
1 teaspoon baking soda
1/3 cup flax meal mixed with 1 cup water (warm)
1/2 cup chocolate chips
Pre-heat over to 400 and do convection if you have it. Mix flax and water and set aside. Mash bananas and apple sauce. In a separate bowl, mix dry ingredients well (if you don’t the baking powder may clump and that won’t taste good). Add flax mix, dry ingredients and chips and mix. Spray muffin tin with coconut oil —which I find works the best with GF baking (and tastes nice). Bake for about 20-24 minutes until golden brown and toothpick comes out clean. Take immediately out of muffin pan and cool on baking rack. (If you keep it inside the pan, the moisture will dampen the bottoms and you don’t want that). Try very hard not to eat them all as soon as they come out of the office, but definately eat one! They only keep for about 2 days if you can manage not to eat them in 1! Enjoy!