Ahhh my rainy day photos continue. At some point, I’ll look at my pics again and love them. I digress, happy Monday and almost the end of February. Crazy! It was a very rainy, yet productive weekend. My husband finally committed to ordering another (thanks Tesla for the 1.5 yr delay in production) fully electric car. It should be here by Wednesday. Dog vet appointment done. We also checked another box off the to-do list of ordering a piece of furniture we so desperately needed. Good, yet expensive weekend. By Sunday, my stomach was feeling a bit off and I knew I needed a snack for the week for the fam. I normally make muffins or oat bars so they have a snack, breakfast or dessert when needed. I found a great recipe from The Glowing Fridge and adapted it accordingly. The came out great, not overly sweet but just enough. Filling. Gluten free and vegan so I’m happy. With that, we begin our Monday.
- 1 tablespoon ground flax or flax/chia meal
- 3 tablespoons water
- 2 ripe bananas
- 1/4 cup pure maple syrup
- 3/4 cup + 2 tablespoons unsweetened almond milk
- 1/4 cup plain, unsweetened applesauce
- 1 lemon, juiced
- 1 teaspoon vanilla extract
- 1 3/4 cup gluten free flour
- 1/3 cup raw coconut sugar
- 1/4 cup hemp seeds
- 1/4 cup rolled gluten-free oats
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon pink Himalayan salt
- 1/3 cup crushed pecan pieces
- 2 to 2.5 cups of fresh blueberries tossed in 1 tbl flour mixture.
- Preheat oven to 350 degrees.
- Spray your muffin or mini muffin pan with baking or oil spray – I used olive oil.
- In a small bowl, mix together ground flax and water for your flax egg.
- Set aside.
- In a stand mixer with paddle attachment or in a bowl, I added the bananas and mash.
- Add the remaining ingredients through vanilla.
- In a separate bowl, add flour through salt and blend well.
- Then add the flax egg mixture and your dry to your wet mixture and blend until just combined.
- In a small bowl gently toss your blueberries with one 1 tablespoon of your gf flour.
- This will prevent them from sinking to the bottom of the muffins.
- By hand, fold your nuts and blueberries into the wet batter.
- Using a scoop, gently fill your muffin wells 3/4 of the way filled.
- I topped each with a banana slice or pecan but that’s optional.
- Bake for 22 -26 minutes or until a toothpick inserted comes out clean.
- I used a mini muffin pan and it took exactly 22 minutes.
I always love to top my muffins with an ingredient that’s in them… especially when I use chocolate as Bill is allergic. This time I used banana and pecans.
As always, allow gluten free treats to cool completely so they firm up and don’t crumble. These are wonderful treats or on-the-go snacks.
Wishing you a lovely day my friends.
— Knead to Cook