Are you looking for a quick breakfast or healthful snack? Give these wheat free banana muffins a try! My kids love them so much that I have trouble keeping them in the house for longer than a day. To have muffins on hand for busy mornings or for an unexpected coffee guest, freeze them in an airtight container. To thaw one muffin, microwave for about 20 seconds. Breakfast has never been quicker. Enjoy!
1-1/3 c. wheat-free all-purpose flour mix
1/2 teas. xanthan gum
3/4 c. rolled oats
1/3 c. granulated sugar
2 teas. baking powder
1/4 teas. salt
1 T. Flax seed meal + 3 T warm water, combine and let sit for 10 minutes
3/4 c. rice or soy milk
3/4 c. mashed banana (about 3 medium)
1/4 c. canola oil
1 teas. vanilla extract
1/2 c. "safe" chocolate chips (optional)
1) Preheat oven to 375 degrees. Spray muffin tins with "safe" cooking spray.
2) In a mixing bowl, combine flour, xanthan gum, oats, sugar, baking powder and salt. Mix well. To the dry ingredients, add the flaxseed meal mixture, milk, oil, banana and vanilla extract (and chocolate chips, if using). With a spoon, mix the wet ingredients into the dry until they are moistened.
3) Fill muffin tins 3/4 full. Bake at 375 degrees for 18-20 minutes. For mini muffins, bake for 8-10 minutes. Remove from the oven and allow to cool slightly in the pan, then remove from the pan. Serve them warm or transfer to a plastic container to freeze.