Gluten Free Breakfast Muffins
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Cook time: 
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Serves: 14
 
Fluffy. Moist. Gluten and Dairy Free!
Ingredients
  • 4 bananas
  • 1 egg
  • ¼ cup canola oil
  • ¼ cup + 2 tbsp of Truvia baking blend
  • 1 tsp of vanilla extract
  • 1 tsp cinnamon
  • 2 tbsp chia seeds (reserve a few of these to sprinkle on top)
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ tsp xanthan gum
  • ½ cup of dairy free chocolate (I use Enjoy Life)
  • 1 cup of Bob’s Red Mills Gluten Free All Purpose Flour
  • ½ cup of Bob’s Red Mills Brown Rice Flour
Instructions
  1. Preheat the oven to 350 degrees.
  2. Peel and slice 4 very ripe bananas into chunks. Put them in a large bowl and mash the bananas. Stir in the canola oil. Crack the egg into a small bowl. Beat the egg with a fork. Add the egg, truvia, and vanilla to the banana mixture. Stir in the xanthan gum, cinnamon, chia seeds, baking soda and the salt. Mix in the flour and the chocolate then pour it into the muffin cups. Bake for 18-19 minutes. Enjoy!!
Nutrition Information
Serving size: 1 Calories: 2700 Fat: 114g Saturated fat: 34g Unsaturated fat: 60g Trans fat: 0g Carbohydrates: 386g Sugar: 150g Sodium: 1939mg Fiber: 38g Protein: 41g Cholesterol: 191mg
Recipe by Saved by the Kale at http://savedbythekale.com/gluten-free-breakfast-muffins/