I love baking on sundays! Pure bliss. Getting in a good walk with Laila and/or a nice sweaty hot yoga session. And then chilling and baking something yummy for our snacks for the week. Today i opted for some sort of banana recipe from one of my fav go to blogs for delicious recipes, Oh She Glows. Now this recipe had gluten ingredients but i just modified and made it gfree. I will put in brackets my modifications and you can make my way if you are gfree or her way if you aren't. I think her way would be amazing as well but my stomach wouldn't have any of that!
Ingredients (9-12 muffins)
- 1 cup whole grain spelt flour (I used 1 cup of Brown rice flour, you could probably use any gfree flour though, like coconut flour)
- 3/4 cup unbleached white flour (I used almond flour, you could definatley use tapoica starch as well or any other gfree flour that you like)
- 1/4 tsp. Himalayan sea salt (i forgot to add, oops...needed to help preserve them longer and lot's of nutrients in sea salt that an active body needs)
- 1/2 tsp. ground cinnamon (i forgot this as well, too distracted my making my modifications i think?!?!?)
- 1/2 cup Sucanat (or brown sugar) (I find she uses a little too much sugar for my liking so as usual i half the sugar. I used 1/4 cup of organic sugar cane sugar)
- 1/2 cup toasted pecans (I don't like nuts in my baked goods, so no pecans for me
- 1 tsp of xanthan gum (only needed if you are making these gfree)
- 1 tsp. baking soda
- 1/2 tsp. aluminum-free baking powder
- 1.5 tbsp. ground chia seed (or flax) + 1/4 cup water (this is used to make these muffins vegan. This is equal to about 1 full egg)
- 1.25 cup almond milk
- 2 heaping tbsp. coconut butter
- 3 tbsp. nut butter (i used almond butter, i almost think i'd add a bit more next time)
- 2 tbsp. pure maple syrup
- 1 large banana mashed, left a bit chunky
- 3/4 cup strawberries, chopped (i used frozen strawberries, no recommended unless you thaw and drain first, while the muffins are really yummy they are mushy in sections since the strawberries added more moisture as it melted and baked)
Instructions
- Preheat oven to 375F.
- Grease a muffin tin and set aside.
- In a small bowl mix the ground chia and water and set aside.
- In a large bowl mix all dry ingredients (flours, salt, cinnamon, Sucanat, pecans, baking soda + powder). Set aside.
- In a medium sized bowl, mix all wet ingredients (chia + water mixture, milk, warmed coconut butter, nut butter, maple syrup). Mix well.
- Add wet to dry and stir.
- Fold in chopped strawberries, reserving 1/4 of them to sprinkle on top of muffins.
- Scoop mixture into muffin tin and sprinkle on remaining strawberries.
- I made 12 smaller muffins, you can also make 9 bigger ones. In my oven i baked them for 30 min Angela, from Oh She Glows, baked them for 25 min and she made 9 large muffins)