Ingredients: 1-2 tbsp agave (this depends on how sweet you want them),1/2 tsp apple cider vinegar,1/4 tsp baking soda,2 oz mashed ripe banana (about half a banana),1 oz brown rice flour,2 tbsp mini chocolate chips (I like the Enjoy Life Brand as it’s gluten free & vegan),1/8 tsp cinnamon,2 oz coconut milk (from the carton),tbsp flax seeds or flaxmeal,0.4 oz millet flour,1/4 teaspoon salt,0.6 oz arrowroot or tapioca flour,1/2 tbsp turbinado sugar,1/4 tsp vanilla,1/8 tsp xanthan gum
Instructions:
- Preheat the oven to 325 and grease a mini muffin tin.
- Combine the flours, xanthan gum, baking soda, and salt in a bowl.
- Whisk them together until thoroughly mixed, then stir in the flax and chocolate chips. In a separate bowl, whisk together the remaining wet ingredients until smooth.
- Add the dry ingredients to the wet and stir until a smooth batter forms. Fill the muffin tins up about 2/3 full (you should be able to fill about 12). If using, sprinkle a bit of the cinnamon sugar topping on each muffin. Tap the pan on the counter to release air bubbles, then place it in the oven.
- Bake the muffins for approximately 15-17 minutes until the tops have puffed and spring back when touched. Cool in the pan for a few minutes, then invert the pan on a cooling rack and cool completely on the rack (or, you could always enjoy them warm!). Makes 12 mini muffins.
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