You know how last week I was waxing lyrical about how breakfast sandwiches were the bees knees of breakfast food? Well, a good breakfast muffin would have to be the bees elbows.
Banana, Choc-Chunk, Chia Muffins - Gluten Free
adapted from here
140g Gluten Free Flour Blend (recipe below)
35g almond meal
2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
3 tablespoons white chia seeds, blitzed in a spice or coffee grinder until it is a fine powder
90ml grape seed oil
100ml maple syrup
2 teaspoons vanilla extract
4 ripe bananas, pureed in a blender
3 tablespoons toasted, chopped walnuts
130g dark chocolate, chopped into chunks
For the Gluten Free Flour Blend:
2 cups brown rice flour
1/2 cups white rice flour
1 1/2 cups sorghum flour
1 1/3 cups cornflour
1/2 potato flour
1/4 cup ground almonds
2 teaspoons xanthan gum
Mix all the ingredients thoroughly and store in an airtight container. This will make more than you need for this recipe, but you can keep the remaining blend until you need it for your next gluten free recipe.
Preheat the oven to 180C. Line a 12-hole muffin pan with paper liners. Set side.
Put the Gluten Free Flour Blend, almond meal, baking powder, baking soda, salt, cinnamon and ground chia seeds into a large mixing bowl and stir to combine. Set aside.
In a medium jug, mix together the oil, maple syrup, buttermilk and vanilla. Pour this mixture into the dry ingredients and stir until just combined. Fold in the pureed bananas, chopped walnuts and chocolate chunks.
Divide the batter evenly among the liners and bake for 22 - 25 minutes, or until browed and spring back when lightly pressed.