Iron - Rich Gluten Free Vegan Muffins
From jo_jo_ba 13 years ago
- 50 minutes to make
- Serves 16
These are gluten free, naturally sweetened and nutritionally dense muffins with a light crunch from sunflower, chia and flax seeds and a nutty note from cooked quinoa. If you don't like the banana in the recipe, use 1 cup of pure pumpkin puree instead - it will be a delicious switch-up!
Ingredients
- 2 cups brown rice flour shopping list
- 1/2 tsp baking soda shopping list
- 1/2 tsp salt shopping list
- 1/2 tbsp cinnamon shopping list
- 1/2 tsp nutmeg shopping list
- 4 large over-ripe bananas (I roasted mine but you don't have to) shopping list
- 1/4 cup maple syrup shopping list
- 1/4 cup agave nectar (or honey if not vegan) shopping list
- 1 tbsp blackstrap molasses shopping list
- 1/2 cup unsweetened applesauce shopping list
- 1 tbsp olive oil shopping list
- 1 tsp fresh-grated ginger shopping list
- 1 tbsp pure vanilla extract shopping list
- 1/4 cup cooked quinoa, cooled shopping list
- 1/3 cup toasted sunflower seeds shopping list
- 2 tbsp chia seed shopping list
- 1/4 cup whole flax seeds shopping list
How to make it
- Preheat oven to 350°F
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg. See Photo
- In a large bowl, mash the bananas with the syrup, agave nectar, molasses, applesauce, oil, ginger and vanilla until well blended.
- Add the dry ingredients to the banana mixture, stirring to combine.
- Fold in quinoa, sunflower, chia and flax seeds.
- Bake for 25 - 30 minutes.
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