I'm on a roll with gluten free baking these days. These gluten free, vegan muffins have come in handy for J's work lunches. Easy for him to eat on the run. Make sure the bananas are super ripe - you know, lots of black spots = super sweet! Blueberry muffins are next on my list.
Gluten Free Banana Chocolate Chip Muffins
2 cups gluten free flour mix*
1 1/2 teaspoons xanthan gum
3/4 cup sucanat
1 teaspoon baking soda
1 cup unsweetened applesauce
1 cup mashed ripe bananas
1/2 cup melted coconut oil
1/4 cup almond milk
1 teaspoon pure vanilla extract
1 cup dark chocolate chips
1/2 cup chopped walnuts (optional)
Preheat oven to 350F.
Whisk the flour, xanthan, baking soda, and sucanat together in a bowl.
In a separate bowl whisk the wet ingredients together.
Fold the dry mixture into the wet.
Fold in the chocolate chips and walnuts.
Fill paper lined muffin cups 2/3 way full. Bake for 20-30 minutes - until an inserted toothpick comes out clean.
*I used Bob's Mill
These muffins are another baked item that bring me back to my childhood just like the pancakes. My mom occasionally baked delicious various muffins from scratch - banana chocolate chip and blueberry were my faves. Do you have a favourite muffin?
I was brought back to more childhood fun last weekend when J and I took a trip to the local provincial park that is set on a beautiful lake.
We had fun playing on the same playground that I enjoyed as a child. I still have pics of me sitting on this little horsie when I was only 3 years old. Horsie has since been painted - in my old picture it was orange and black.
I love this shot of J jumping right out of the swing!