Before I get too emotional, I would like to share with you the kids’ all time favorite Banana, Cinnamon and Oat Muffins. This recipe has gone through several ingredient changes until we, as a family, decided on the best one. Don’t be afraid of the multiple steps. The extra dishes are totally worth it.
These muffins are are moist, light and really healthy. The flax seed and milk are not only rich in protein but omega 3’s as well. Sorghum is not only gluten free, it is also an excellent source of fiber, thiamine, niacin, riboflavin and trace minerals like iron, phosphorus and potassium. Convinced already?
Also, by keeping the sugar content as low as possible and relying on the sweetness of the bananas, I was able to make this a delicious breakfast treat. It’s portable and a nice addition to packed lunches and after school snacks. Top it with some frosting, powdered sugar or melted chocolate and you’ll have a better for you, food allergy safe cupcakes. Sounds good?
The recipe yields about 18 standard sized muffins which stay good for 2-3 days at room temperature. I’m sure you can easily freeze some for future snacks. In my household though, a batch just lasts for a day. That’s how much they love it.
Hope you’ll get to enjoy this yummy and healthy muffins soon. If you have any questions, just let me know through the comment section below or send me a message. I’m more than happy to answer them.
Enjoy the weekend.
1 cup sorghum flour
1/2 cup oat flour (gluten free of course)
1/4 cup tapioca starch
1/3 cup potato starch
1 Tbs. baking powder
1/2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. sea salt (fine)
1/2 cup organic cane juice (sugar)
1/4 cup avocado oil (you can also use canola or sunflower oil)
2 Tbs. ground flax seed
6 Tbs. lukewarm water
1 cup mashed bananas (over ripe ones are the best)
1/2 cup flax milk (or any dairy or non dairy milk of your choice)
1 tsp. apple cider vinegar
1. Preheat oven to 375. Line muffin tins with paper cups or silicone muffin cups.
2. In a small bowl, combine the flax seed and water. Let is sit for at least 5 minutes before using.
3. Except for the sugar, put all the dry ingredients in a medium sized bowl and whisk until thoroughly mixed. Set aside.
4. Add the vinegar to the milk and let is stand for 3 minutes to make a non dairy buttermilk.
5. In a big bowl or the bowl of a mixer, cream the oil, sugar and flax goo.
6. With the mixer running on low, alternately add the dry ingredients and non dairy buttermilk.
7. Add the bananas and mix for about 1 minute.
8. Fill prepared muffin tips with batter. Make sure to leave about 1/2 inch space on top.
9. Bake for 10 minutes. Then reduce the oven temperature to 350 degrees and bake for 8 to 10 minutes. It is ready when a toothpick inserted in the middle of the muffin comes out clean.
10. Remove from muffin tins and cool on a baking rack.