Dry Ingredients in 1 bowl
2 1/2 C Brown Rice Flour
1/4 C Chia meal
1/2 C Flax meal
1 1/2tsp Cinnamon
1 1/2 Baking Soda (please use the healthy version processed without aluminum–Bob’s Redmill works)
1 tsp Baking Powder
Mix all the dry ingredients together well. If desired, you can add whole seeds after all dry are blended, blend a 1/4 cup in for appearances
Wet Ingredients in 2nd bowl
1 1/2 C Bananas (about 3 ripe bananas)
1/3 C Agave Nectar
1/3 C Coconut Oil (in its liquid state)
2 tsp Vanilla Extract
2 TBL Lemon juice
1 C Coconut Milk
After you whisk together all the wet ingredients and whip em up good, start folding them into the dry ingredients being sure not to mix them in too much and too vigorously. Then when you’re ready to to put them in the muffin tins–here’s an important Tip–oil the tins with an over abundance of coconut oil, really lube em up good!
Bake at a pre heated 350 degrees for about 12 minutes. Use a regular spoon to scoop the batter in–don’t make the muffins too big or they will be too gooey when you take them out. Once out of the oven, wait about 5 or 10 minutes, then take a rubber spatula to gently loosen the edges. Scoop them out with ease (because of all the coconut oil) and let them cool top down on a plate (no cooling rack).
The thing to remember is you can always tweak them whatever way you see fit, play around with the process. The photo above is this recipe made with a 15oz can of organic pumpkin instead of the banana and added some cranberries, and an egg (so it’s no longer vegan). It’s just fun playing around. Enjoy the play!