These muffins are also soy-free, egg-free, corn-free, and tapioca-free (as that one appears to be a problem for us). Also feingold safe. We just had them fresh out of the oven this morning, smeared with Coconut oil, and my kids loved them!! These muffins are high in protein, calcium, and essential minerals. A great place to hide veggies and supplements too!
1/2 cup quinoa flakes
1/4 cup sorgum flour
1/4 cup brown rice flour
1/2 tsp salt
2 tsp GF baking powder
1 tsp baking soda
1 very ripe banana
1/2 jar of organic babyfood pear puree
1/2 jar of organic babyfood pea puree
2 tbsp raw local honey
1/4-1/2 cup sugar (optional)
2 tbsp of raw Maranatha tahini
2 tbsp of flax meal boiled/microwaved with 2 tbsp water
1 tbsp of mashed chickpeas or garbanzo flour (optional)
1 tsp GF pure vanilla extract
Preheat the oven to 400 degrees.
Combine wet ingredients with banana, sugar, and honey. Beat on medium for 1 minute. Mix with dry ingredients. Fill a greased 12-hole muffin tin with the batter (I use Spectrum Palm Shortening), about half full in each. Bake for 20 minutes at 400 until the tops are brown and crispy. Enjoy!
1/2 cup quinoa flakes
1/4 cup sorgum flour
1/4 cup brown rice flour
1/2 tsp salt
2 tsp GF baking powder
1 tsp baking soda
1 very ripe banana
1/2 jar of organic babyfood pear puree
1/2 jar of organic babyfood pea puree
2 tbsp raw local honey
1/4-1/2 cup sugar (optional)
2 tbsp of raw Maranatha tahini
2 tbsp of flax meal boiled/microwaved with 2 tbsp water
1 tbsp of mashed chickpeas or garbanzo flour (optional)
1 tsp GF pure vanilla extract
Preheat the oven to 400 degrees.
Combine wet ingredients with banana, sugar, and honey. Beat on medium for 1 minute. Mix with dry ingredients. Fill a greased 12-hole muffin tin with the batter (I use Spectrum Palm Shortening), about half full in each. Bake for 20 minutes at 400 until the tops are brown and crispy. Enjoy!
