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Sunflower Banana Muffins [Vegan, Gluten-Free]
Ingredients
- Dry Ingredients:
- 1 cup all-purpose gluten-free flour
- 1 cup gluten-free oat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3/4 tsp xanthan gum
- Wet Ingredients:
- 1 chia seed “egg” (1 tbsp chia seeds soaked with 3 tbsp water for 5 minutes)
- 4 med-large bananas, very ripe
- 1/2 cup + 2 tbsp non-dairy milk (almond, soy, rice, etc.)
- 1/4 cup sunflower seed butter
- 2 tsp vanilla extract
- 10 pitted dates
- 1 1/2 -2 tbsp raw sunflower seeds, hulled
- Preheat oven to 350. Lightly coat a 12-cup muffin tin with spray and set aside. Mix together 1 TBS chia seeds with 3 tbsp water and set aside. In a large bowl whisk together dry ingredients. Place wet ingredients, including chia “egg”, in food processor and blend about 30 seconds. Scrape the sides of the bowl and blend another 15 seconds. Add wet ingredients to dry and mix well; fill muffin tin. An ice cream scoop with a spring-action release lever works great for this. Sprinkle sunflower seeds on tops of the muffins and back for 22-24 minutes. Immediately remove from oven and carefully place each muffin a cooling rack.
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