Ingredients
2 cups GF Flour Blend (Bob's Red Mil or similar)
1 teaspoon Baking Powder (aluminum free)
3/4 teaspoons Ground Cinnamon
1 teaspoon Baking Soda (aluminum free)
3 cups GF Oat Bran (Bob's Red Mill- extra for sprinkling)
1/2 teaspoon Himalayan sea Salt
1 Medium Ripe Banana
2 Chia eggs (1 egg = 1 tbsp ground white chia seeds + 1 tbsp of warm water let sit until it's a gel)
1 cup Avocado Oil
1/2 cup Coconut Palm Sugar
1/4 cup molasses
3/4 cup unsweetened almond milk + 3/4 cup coconut yogurt mixed (buttermilk replacement)
1 teaspoon Pure Vanilla Extract
Directions
In a large bowl, sift the gluten-free flour blend, baking powder, cinnamon, and baking soda. Stir in the bran and salt. Set aside.
Place the ripe banana in a mixing bowl and mash with a fork. Add chia eggs, oil, sugar, and molasses. Whisk the ingredients until all ingredients are emulsified, then slowly add milk mixture and vanilla.
Make a well in the center of the dry ingredients. Pour the liquid into the center of the well and add the currants. Gently whisk the ingredients only to fully combine. DO NOT OVER-MIX!
Cover the bowl with plastic wrap and refrigerate over night.
When you are ready to bake the muffins, preheat the oven to 375 Degrees F. Scoop the muffin batter into Silicone muffin trays.
Sprinkle the tops of the muffins with a lite dusting of GF oat bran. Bake until the muffins are golden brown and baked through, approximately 24-26 minutes. Rotate the muffin tin halfway through the baking process.
Remove from oven and cool on a baking rack. Enjoy!
This was a recipe make-over!
I replaced the eggs with chia eggs, the buttermilk with almond milk + coconut yogurt mix, the brown sugar with coconut sugar as well as using GF forms of flour and Oat bran.
This was an easy one to transform.
Servings 20
30 gm of carbs per serving with 5 gm of fiber per muffin
Great to freeze and have for snacks.