Gluten-Free Banana Muffins with Blueberries, Pecans and Chocolate Chunks
You've never tried a recipe for gluten-free banana muffins as rich and decadent as these. If cake for breakfast is something you're into, these will be your new best friends. For optimal results, use our gluten-free flour mix - it's super easy to make and versatile to boot!
3 ripe bananas, puréed
1/4 cup PRANA organic coconut oil
1/4 cup maple syrup
1/3 cup PRANA organic fair trade cane sugar
2 tbsp PRANA organic ground black chia seeds & 6 tbsp water
1/2 cup almond milk
1 tsp homemade vanilla extract
1 3/4 cups gluten-free flour
1 cup gluten-free oats (rice or quinoa flakes will also work)
1 1/2 tsp baking powder
1 tsp baking soda
A pinch of salt
1/2 cup blueberries, fresh or frozen
1/3 cup PRANA organic chocolate chunks 70% cacao
1/3 cup PRANA organic raw pecans
2 tbsp oats
1 to 2 tsp PRANA organic fair trade cane sugar
Preheat the oven to 350°F (180°C).
Grease each of the cups in your muffin tin (even if it's silicone).
Mix the ground flaxseed or chia seeds and the water. Set aside for 10 minutes - it should form a thick gel.
In a medium bowl, mash the bananas if they're not already puréed, add the rest of the wet ingredients, including the flaxseed gel, and mix. Add the gluten-free flour, oats, baking powder, baking soda, and salt. Stir until all the ingredients and evenly blended. Fold in the blueberries, pecans and chocolate chunks. Don't overmix so that the muffins stay soft.
Split evenly between the cups of your muffin tin. Sprinkle with the rest of the oats and the cane sugar. Bake for 25 minutes.
Let cool completely on a wire rack.