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.
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
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.