The Best Gluten-Free Muffins in the World Brought to you by Gaia Gourmet
Makes Six: 1/3 c or 80 ml servings
It is officially baking season!
In today’s health-conscious world, more people are exploring gluten-free options, whether due to celiac disease, gluten sensitivity, or simply a desire for a healthier lifestyle. Going gluten-free can bring numerous benefits, including improved digestion, increased energy levels, and a reduced risk of inflammation. Plus, it opens up a whole new world of delicious flavors and textures! I am not strictly GF, but I prefer these muffins to those made with wheat flour, plus the garbanzo flour is an easy source of protein.
These gluten-free muffins are not only fun to make but also packed with wholesome ingredients that provide an array of essential nutrients. Whether you’re enjoying them for breakfast, a snack, or a guilt-free dessert, these muffins are sure to satisfy your cravings without compromising your health. And they are kid approved!
Let’s dive into this simple recipe that will make your mornings a little brighter!
Ingredients:
½ c (70 grs) garbanzo flour (harina de garbanzo)
¼ c (38 grs) rice flour (harina de arroz)
¼ c (35 grs) yucca flour (harina de yuca)
OPTION: sub the flour mix with 1c of any all purpose GF baking flour
½ T baking powder (polvo para hornear)
¼ t fine salt (sal fino)
2/3 c of ripe bananas (approx 3 bananas)
6 T raw sugar (azucar crudo)
2 T coconut oil (aceite de coco)
1 T flax meal (linaza molida) + 2 T warm water (this makes the “flax egg”)
1 t vanilla extract (extrato de vainilla)
1/4 c (35 grs) toasted sunflower seeds or pecans or walnuts, for inside cakes (semilla’s de girasol o, pecanas, o nuez nogales en piezas pequenas)
1/2 c (73 grs) carrots, grated (zanahorias, rallado fino) (can sub apples or zucchini)
1/2 c (73 grs) raisins (pasas)
1/8 c (18 grs) toasted sunflower seeds or pecans or walnuts, for topping the cakes (semilla’s de girasol o, pecanas, o nuez nogales en piezas pequenas)
**Butter, marmalade, or nutella for spreading on the warm insides once they are baked!
Method:
**Preheat oven to 350F/180C and place silicon muffin cups inside a muffin tin.
1. Mix the flax meal and water and set aside to gel.
2. In a large bowl, sieve in all three flours and set aside.
3. In a medium bowl, mash the bananas but only use 2/3 cup mashed banana. Then add in the sugar, baking powder and salt and whisk well to combine.
4. Stir into the banana mash the flax egg, coconut oil and vanilla, mix well to combine everything.
5. Now pour banana mixture into the flour bowl and mix well to combine into a batter.
6. Fold in the carrots, raisins and seeds or nuts into the batter, stir to combine evenly.
7. Pour 1/3 cup or 80 ml of batter into the silicon cups.
8. Top with toasted seeds or nuts before baking.
9. Bake on the top rack of the oven for 24 minutes. Remove from oven, set aside to cool down for a few minutes but still serve warm. Crack one open and spread some butter, marmalade, or nutella on them!! Enjoy!!!