Gettin’ cozy

16 May

It fully poured most of yesterday here in the big M, so in the middle of the afternoon I decided warm, fluffy muffins would help kill the damp chill that was setting in.

Here’s the new fave: Walnut-Date Banana muffins (gluten-free)

1/2 cup brown rice flour                                                    2 ripe bananas, mashed

1/2 cup tapioca flour                                                          1/2 rice (or soy) milk

1/2 cup chickpea flour                                                       1/4 cup oil (sunflower, or similar)

3/4 cup lightly packed brown sugar                              2 eggs’ worth of egg replacer

1 tablespoon gluten-free baking powder                      1 teaspoon lemon juice

1 teaspoon cinnamon

1 tablespoon ground flax seed

1/8 teaspoon salt

2/3 cup chopped lightly toasted walnuts

1/2 cup diced dates

Preheat your oven to 350F. Lightly grease 12 muffin cups or use muffin/cupcake liners.

Combine the three flours, brown sugar, baking powder, cinnamon, flax seed and salt in a large mixing bowl. Mix, then make a well in the centre.

Whisk the mashed bananas with the rice milk, egg-replacer, oil, and lemon juice. Pour into the well you made in the dry ingredients and stir until just blended. Fold in the nuts & dates.

Spoon your batter into the muffin cups. Bake on the middle rack for 20 minutes or until a tester (toothpick, knife, kebab stick…) comes out clean.

Bon appétit!


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