I feel as if I have perfected muffin baking and that is a huge score for a non-baker! Much thanks must be given to Wildtree for their simple, gluten free mix which is filled with lots of nutrient dense ancient grains. After a little experimenting, I have figured out how to bake them without eggs or dairy and no one can tell the difference! This recipe is easily adapted to Pumpkin Muffins as well but be mindful which mix I reference - the recipe differs.
Banana Chocolate Chip Muffins
(with crispy cinnamon sugar tops)
1 box Wildtree Gluten Free muffin mix
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 or 2 ripe bananas, mashed (if they do not equal 3/4 cup - top off rest of measurement with unsweetened apple sauce)
1/3 cup chocolate chips
3 1/2 TBSP Wildtree Butter GSO
1/2 cup rice milk
cinnamon sugar for muffin tops
Pre-heat oven to 350 degrees. Line muffin pan with liners. Mix all the ingredients in a large bowl, until the batter starts to thicken slightly. Spoon into muffin liners - almost to the top. Sprinkle each muffin top with cinnamon sugar and bake for about 25 minutes until the top is crusty and springs back to the touch and a cake tester comes out clean. I find that baking these muffins without the eggs requires a little extra time. Just be sure the tops are starting to brown and the muffin is springy when touched. Super delicious!
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