Big Brown Banana Muffins
From jo_jo_ba 12 years agoIngredients
Quinoa
- 3 tbsp quinoa shopping list
- 1/2 cup water shopping list
egg Replacer
- 1/4 cup ground flaxseed shopping list
- 1/2 cup hot water shopping list
Muffins
- 4 large, over-ripe bananas shopping list
- 1/4 cup olive oil shopping list
- 2 tbsp honey shopping list
- 1/4 tsp rice vinegar shopping list
- 6 packets stevia sweetener (or 1/4 cup sugar) shopping list
- 1/3 cup brown sugar shopping list
- 1/2 cup sorghum flour shopping list
- 1/2 cup teff flour shopping list
- 1 tbsp mesquite flour shopping list
- 1/4 cup sweet rice flour (AKA glutinous rice flour) shopping list
- 1/4 cup potato starch shopping list
- 1/2 tbsp baking soda shopping list
- 1/2 tsp cream of tartar shopping list
- 1/4 tsp salt shopping list
- 1/2 tbsp guar gum shopping list
- 1 tsp cinnamon shopping list
- 1/2 tsp nutmeg shopping list
- 1/4 cup toasted sesame seed shopping list
- 1/4 cup amaranth shopping list
- 2 tbsp whole flax seed shopping list
- 1/3 cup sunflower seed shopping list
How to make it
- Preheat your oven to 375 F. Line a jumbo muffin pan and lightly grease the top.
Quinoa
- In a small microwave safe bowl, combine quinoa and water. Microwave on HI for 8 - 10 minutes, stirring halfway through. Set aside.
Egg Replacer
- In a small dish whisk together ground flaxseed and hot water, set aside for 5 minutes.
Muffins
- In a large bowl, mash bananas with the oil, honey, vinegar, stevia and brown sugar.
- Add the flaxseed mixture and beat in.
- Add the flours, starch, baking soda, cream of tartar, salt, guar gum and spices. Beat smooth.
- Fold in quinoa, sesame seed, amaranth, whole flax seed and sunflower seed.
- Bake 25 minutes. Cool in the pan 5 minutes, then unmould onto a rack and cool completely.
Note
- If you want to make 12 average muffins, bake 18 minutes.
People Who Like This Dish 1
- clbacon Birmingham, AL
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