Sunday, July 3, 2011

Banana Flax Muffins

I wrote a recommendation for The Allergen Free Bakers Handbook on this post on my sister's and my gluten free blog. I am posting another recipe from it that we really enjoy at the request of a couple people. The recipe for the Basic Gluten Free Flour Mix that the recipe calls for can be found here.

Banana Flax Muffins

1/4 cup canola oil (I use coconut oil)
1 cup light agave nectar
1 1/2 cups mashed ripe bananas
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup golden flaxseed meal
2 1/2 cups Basic Gluten Free Flour Mix
3/4 teaspoon xanthan gum
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup raisins (I use mini chocolate chips :-) )

1. Preheat oven to 350F. Line muffin pan with 12 muffin liners. (also makes nice mini muffins)
2. Mix together oil and agave, mixing on medium speed for about 20 seconds.
3. Add the mashed banana, lemon juice, cinnamon, and nutmeg, and mix for 20 seconds. Add the flax meal and mix until combined.
4. In a separate bowl, combine flour mix, xantham gum, baking soda, and salt.
5. Add the dry ingredients to the wet and mix on low until just combined, about 20 seconds.
6. Fold in the raisins (or chocolate chips :-) )
7. Fill the liners to the rim with batter. They will be heaping.
8 Bake in the center of the oven for 25 minutes, or until lovely golden brown on top, rotating the pan halfway through.