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These wheat-free, powerful muffins are hardy bits of nutrition and energy for a day of work and play. They are high in Omega-3's and can be adjusted according to diet needs. Use organic ingredients and make a special treat!
- 2 cups brown rice flour
- 1 cup walnut meal
- 1 cup almond meal
- 1 cup soy flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 4 teaspoons baking powder
- 1 cup sugar
- 1⁄4 teaspoon real vanilla beans or 1 teaspoon vanilla extract
- 1 1⁄2 cups flax seeds
- 4 egg whites
- 1 cup ripe banana (2-3)
- 1⁄2 cup chopped prune (any dried fruit, nut) (optional)
- olive oil, for greasing pan
- Preheat oven to 325.
- Mix first (7) ingredients, set aside.
- Mix sugar, vanilla bean, flax meal with mixer.
- Add egg whites, mix.
- Add banana, mix.
- Add dry ingredients from step 1, mix inches.
- stir in dried fruits, etc.
- grease pans lightly.
- spoon batter into muffin pans.
- bake 40 minutes.
Tried this recipe but no way could spoon it into muffin cups...it was just powder, where is the liquid? Really disappointed.
I was shocked how well these turned out (with all of the dry ingredients). This was my first scratch GF/DF recipe. I was amazed at how great these TASTED!! The texture was pretty dense (which is to be expected). But they are very healthy and filling! I did some modifying and cooked them a bit less as they came out quite hard at 40 min. I also reduce the recipe to 18 muffins (vs. 24). I'm definitely going to make this one again. Even the kids like them:)
I cheated badly with this recipe and it still came out great!! It's a very forgiving recipe. I only had g/f plain flour and almond meal, and had to mix and match the quantities because I was running low on some ingredients. The kids now call these their recess banana sultana muffins, as we have a nut free policy so had to leave those out. Thanks for the recipe, the almond meal I think made it hold together much better than other g/f baked goods. LUVD IT!