Wednesday, March 6, 2013

Gluten-Free, Vegan Banana Muffins (Refined Sugar-Free)




































You may have noticed I haven't been writing a lot to go with my recipes lately. Well, aside from my Romantical Fridays posts, I haven't been writing much on the blog at all. I actually have a ton I want to say, but every time I sit down to type, my mind goes blank.  It's like I'm just waiting for the right time to say everything. Or maybe it's not meant to be said. I'm not sure yet.

My head is feeling pretty cluttered these days with Facebook, Twitter, and the crazy amount of technology everywhere. So maybe I just need to figure out a way to de-clutter before I can start writing coherently again.

We'll see.

In the meantime, I think you're going to love this recipe. It's gluten-free, it's vegan and it's very easy to make. Plus it rises beautifully (which is rare for gluten-free, vegan recipes) and has a delicious texture that's moist inside with a nice crumb.

I'll let the pictures do the talking now.





































See? Moist. Chewy. Tender. (I'm on a cleanse right now so this is driving me crazy.)


Gluten-Free, Vegan Banana Muffins Print-Me

These muffins rise beautifully despite containing no eggs or gluten. They're moist and chewy with just the hint of caramel flavor from the palm sugar. Although I haven't tested it out, my guess is you could replace the banana with applesauce and the results would be just as delicious. 


Ingredients:*
2 cups full-fat canned coconut milk, room temperature
4 teaspoons ground chia seeds
1/2 cup grapeseed oil
1/4 cup mashed banana
2 teaspoons pure vanilla extract
3/4 cup coconut palm sugar

2 2/3 cups brown rice flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt

Directions:
  1. Preheat oven to 350 degrees F. Lightly oil 12 muffin cups.
  2. Stir together the coconut milk, chia, oil, banana, vanilla and sugar. Allow to sit about 5 minutes.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt.
  4. Make a well in the middle of the flour and pour in the wet mixture, stirring until completely mixed. Fill each muffin cup evenly (about 3/4 full) and bake for 25 minutes. Allow to cool at least 10 minutes before removing from muffin cups. 
Notes: Depending on the brand of coconut milk you buy, you may have to stir it up really well before to blend the water and cream. I find that Thai Kitchen coconut milk is thicker. Normally I like that, but in this recipe, I chose a brand that wasn't quite so thick.

*Want to turn these into Chocolate Chip Muffins? Just stir 3/4 cup (vegan) chocolate chips into the batter before baking. Banana chocolate chip is one of my favorite flavor combos!

8 comments:

Deanna said...

These are beautiful! I have baking a banana chocolate chip cake on my agenda for tonight. The kiddo's birthday party looms! Here's hoping my cake looks half as good as your muffins!

gfe--gluten free easily said...

These look fantastic, Iris. I don't know how you make them and not eat them. ;-)

xo,
Shirley

Iris said...

Shirley, I eat them! That's why I have to stop making them and focus on more vegetable dishes here for a while. :)

Natalie said...

These look like perfection and so yummy! Definitely want to try them.

Levi and Sal said...

Do you think it would be possible to make these without any sweetener? If so, how could I modify the recipe? Thank you!

Iris said...

Levi and Sal- Great question. I have the same one... I haven't tried it myself, but I would just cut the sugar out and see what happens. My guess is the recipe would need some tweaking but that it would still work.

burghgrl said...

ohhh but these do look wonderful Iris, buuuut ~YIKES, the coconut milk is completely verboten for the MS diet I follow. wowza...do ya think ...it'd be even be -half as good, w/almond milk?

p.s. I've been noticing that it seems EVERYTHING is all about the coconut in recipes these days. It's still wayyyy high in sat. fat, so what gives??

Iris said...

Yes, you can use almond milk. I just made a batch using orange juice. Start with less than it calls for, and just keep adding more until the consistency is close to thick pancake batter. Google "health benefits of coconut" and you'll find a ton of stuff!

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