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.
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.
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
- Preheat oven to 350 degrees F. Lightly oil 12 muffin cups.
- Stir together the coconut milk, chia, oil, banana, vanilla and sugar. Allow to sit about 5 minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt.
- 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.
*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!