A., in a sweet and unassuming way, has been asking and asking and asking me to redo the Banana-Carob Muffins into a gluten-free snack, so we did that this morning. She helped me.
Note: This recipe is not yet adapted for soaking — if you do so, please let others know in the comments how you did it! 🙂
Banana-Carob Muffins, gluten-free
- 1/4 cup flax seed meal
- 1/4 cup filtered water
- 1/2 cup raw carob powder
- 1/2 cup barely melted coconut oil
- 2/3 cup raw honey
- 3 to 3-1/2 cups bananas, 1/2″ wide slices (about 4 medium size bananas)
- 1 teaspoon dried ginger (optional)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1-1/2 cups sorghum flour
- 1-1/2 cups buckwheat flour
- 2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 1/2 cup unsweetened shredded coconut
- 1 cup chopped almonds or walnuts
- 1 cup raisins
In blender container, whisk together flax seed meal and water. Let sit for a few minutes. Add carob powder, coconut oil, honey, bananas, ginger, vanilla extract and almond extract. Blend well, until smooth.
In medium sized mixing bowl, put flours, baking powder, baking soda and salt. Fluff with fork. Add coconut, nuts and raisins.
Add blender ingredients to dry ingredients. Mix until just incorporated. Fill greased muffin tin or muffin paper liners three-fourths full. Bake at 375 degrees for 20 minutes or until toothpick inserted comes out clean. Remove from oven and transfer muffins to cooling rack.
Store in an airtight container. Makes 2 dozen muffins.
Optional: Blend leftover pulp from raw almond milk with the wet ingredients. No other adjustments are necessary.
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