I made these muffins as a combination of a few recipes, which of course I further modified to suit our family. I sent a weeks worth to school with Mandie for her snack, and she LOVED them. I made a huge batch to take to the air show with us last weekend. After the energy bites were gone, these were the next thing we all ate. I wouldn't have even needed to make sandwiches. They are really yummy and really really healthy.
SUPER POWER MUFFINS
1/3 cup Bob's Red Mill All Purpose Gluten Free Flour
1/3 cup buckwheat flour
1/3 cup amaranth flour
1 cup sorghum flour
1/2 cup quinoa flakes (I use Ancient Harvest brand)
1/2cup ground millet
2 Tbsp chia seeds
1 tsp. non-iodized sea salt
2 tsp. baking soda
1 tsp. Hain Featherweight Baking Powder
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
2 eggs (or equivalent egg replacer)
2 mashed ripe bananas
1/2 cup applesauce
1/2 cup ground flax meal
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp. pure vanilla extract (I make my own)
2 cups grated zucchini or finely chopped fresh spinach
1 cup grated carrot
1/2 cup dried cranberries
2 tsp. guar gum
1/4 cup chopped walnuts
1/4 cup chopped pecans
Preheat oven to 350 degrees. Spray 24 muffin cups with cooking spray. Add all dry ingredients to a large bowl and whisk to combine. In a smaller bowl, combine bananas, applesauce, eggs, carrot, and vanilla. Fold wet ingredients into dry mix and stir until combined. Fill muffin cups 2/3 full. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely on a wire rack.
These freeze very well. I am going to try them as mini-muffins for Mandie's class treat in a few weeks I think.
Whole Intentions Weekend Linkup
I linked this post to the above blog.