Banana Nut Muffins (aka. Ash’s Celebratory Muffs)

The lovely Ash and I were getting together today for some much deserved tea time and a celebration — and as such I totally needed to make celebratory mini muffins. Or “Celebration Muffs” as we are now calling them.

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I went with banana nut as my flavour of the day, as I had some bananas on my counter threatening to sprout legs and walk away if I didn’t use them quickly.

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The binder here is a gel made with chia seeds and water. When you mix the two together, they start to form a gel and it works as an egg replacer (just like flax and water). I’ve been using chia and flax as binders in my gluten-free (and vegan!) bread baking classes with great results, and wanted to see how chia would fare as the binder in muffins. It worked so well — I will definitely be using chia seeds as a binder again!

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I find these muffins just a teeny bit dry on their own. I’d be tempted to add either another banana, or 1/4 c. of almond or coconut milk. But as they were, they were tasty — and I can’t wait for breakfast tomorrow when I’ll have two with almond hazelnut butter and ginger jam. Mmmmm.

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Banana Nut Muffins (Vegan & Gluten-Free)
Makes 24 mini-muffins or 12 regular muffins

    • 3/4 c. buckwheat flour
    • 3/4 c. brown rice flour
    • 1/4 c. tapioca starch (a.k.a. tapioca flour)
    • 1 1/2 tsp. baking powder
    • 1 tsp. baking soda
    • 1/2 tsp. sea salt
    • 1 tsp. cinnamon
    • 2 Tbsp. chia seeds
    • 1/4 c. water
    • 3 very ripe bananas, mashed
    • 1/4 c. coconut oil
    • 2 Tbsp. walnut oil (or extra coconut oil)
    • 1/2 c. maple syrup
    • 2 tsp. vanilla extract
    • 1/4 c. almonds, chopped
    • 1/4 c. toasted unsweetened coconut flakes
    • 1/4 c. unsalted pumpkin seeds
    • 1/4 c. organic banana chips

Preheat oven to 350F.

Prepare a muffin tin or mini-muffin tin by greasing it with coconut oil.

In a small bowl or measuring cup, combine chia seeds and water. Let sit for 10-15 minutes, until the mixture forms a gel.

In a large bowl combine flours, tapioca starch, baking powder, baking soda, salt, and cinnamon. Whisk well to make sure all ingredients are evenly distributed.

In a separate bowl, combine chia and water mixture, bananas, coconut oil, walnut oil, maple syrup and vanilla.

Add the wet mixture to the dry mixture, and still well with a spatula. Add the almonds, coconut, and pumpkin seeds.

Evenly distribute the batter amongst the muffin cups (I like to use an ice cream scoop for this). Top each with a banana chip. Bake at 350F for 20 minutes, until a knife or toothpick inserted into the centre comes out clean.

Let cool in the muffin tin for 5 minutes, then transfer to a wire cooking rack.

Enjoy warm or room temperature — plain, or with almond butter and jam.

Refrigerate or freeze any leftovers to enjoy later!

 

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Categories: Breakfast & Brunch, Dairy-Free, Gluten-Free, Snack, Vegan, Vegetarian

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