Allergen Free Banana Muffins
{Gluten free, dairy free, egg free, nut free}
Time Commitment:
Minimal (approximately 30 minutes from start to finish)
Cooking Level:
Easy/Beginner
Ingredients:
1 c chickpea flour
1 c sorghum flour*
1 tsp baking soda
¼ tsp salt
½ tsp cinnamon
¼ c turbinado sugar
¼ c Monkfruit sweetener*
1 tsp apple cider vinegar
2 tsp vanilla
2 tbsp avocado oil*
4 medium ripe bananas
2 tbsp ground flax mixed with ¼ c water*
Nutrition Facts (per muffin):
Makes 18 muffins (using a 2 tbsp scoop)
Calories: 97 Fat: 1.6g Carbohydrates: 18g Sugar: 5.5g Fiber: 2g Protein: 1g
Instructions:
Combine first five ingredients in a bowl and set aside.
In a separate bowl add remaining ingredients (except the flax/water) and whisk together until banana is broken down and mostly liquid.
Combine the flax liquid with banana mixture.
Add wet ingredients to dry and mix until just combined.
Bake at 375 degrees for 15 minutes.
Notes:
*To make this recipe completely grain free, omit the sorghum flour and use all chickpea flour (this will alter the flavor slightly), or use almond flour in place of the sorghum flour (this will change the texture and flavor slightly).
*Any sweetener or sugar can be used (Splenda, brown sugar, pure maple syrup, agave, honey…etc. Using liquid sweeteners will also add more moisture to the muffin).
*Any oil can be used, or it can be omitted entirely (add ¼ c applesauce to replace oil, however this will affect the texture of the muffin).
*To make the flax mixture (used to replace eggs), add 2 tbsp of ground flax and ¼ c water, stir and set aside while you prepare the rest of the recipe.
Rebecca was a Precision Nutrition Certified Nutrition Coach, an A.C.E. Certified Personal Trainer, an A.C.E.Fitness Nutrition Specialist, an A.C.E. Sports Conditioning Specialist, and an A.C.E. Youth Fitness Specialist. She first earned her Personal Training certification with A.C.E. (American Council on Exercise) in 2002. She has been in and out of the "Health & Fitness" industry for nearly two decades. She also spent two years as a dietetic student at ASU & EMCC. She now blogs about her experiences with the health and fitness industry, eating disorders, lifestyle modification, weight loss, and nutrition for chronic disease, wellness, and longevity.
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