Gluten-Free, Vegan Banana Muffins

These muffins rise beautifully despite containing no eggs or gluten. They're moist and chewy with just the hint of caramel flavor from the palm sugar. Although I haven't tested it out, my guess is you could replace the banana with applesauce and the results would be just as delicious.

 

Ingredients:

2 cups full-fat canned coconut milk, room temperature

4 teaspoons ground chia seeds

1/2 cup grapeseed oil

1/4 cup mashed banana

2 teaspoons pure vanilla extract

3/4 cup coconut palm sugar

2 2/3 cups brown rice flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

Directions:

  1. Preheat oven to 350 degrees F. Lightly oil 12 muffin cups.
  2. Stir together the coconut milk, chia, oil, banana, vanilla and sugar. Allow to sit about 5 minutes.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt.
  4. Make a well in the middle of the flour and pour in the wet mixture, stirring until completely mixed. Fill each muffin cup evenly (about 3/4 full) and bake for 25 minutes. Allow to cool at least 10 minutes before removing from muffin cups.

Notes: Depending on the brand of coconut milk you buy, you may have to stir it up really well before to blend the water and cream. I find that Thai Kitchen coconut milk is thicker. Normally I like that, but in this recipe, I chose a brand that wasn't quite so thick.

An original recipe by Iris Higgins @The Daily Dietribe                www.thedailydietribe.com