Gluten Free Banana Muffins + I'm Printed and Published!

Have you ever wondered how to make a really moist banana muffin that's both vegan and gluten-free? I certainly have. I actually started this recipe a few weeks ago. All I have to say is - a super dense muffin...not so good.

I didn't think what I had in mind could be done, but this recipe had definte potential so I didn't want to give up on it.

After tweaking a few of the ingredients I found just what I was looking for. The texture was light and the muffins were very fluffly and soft. Score! The added bonus is they aren't sickeningly sweet either.

To make these gluten free I used oat flour which I ground from gluten-free oats in my food processor. In my opinion the oat flour+mashed banana really are the stars here. It keeps these muffins nice and moist.

Even if you aren't vegan or gluten intolerant, you will love these! Whether it's for breakfast or a quick snack.

You can sink your teeth into these hearty wholesome banana muffins anytime. Incredibly moist and out of this world good!

Chocolate Chunk Banana Bread Muffins

by Jennifer Trennum

(makes 12 muffins)

Ingredients 

• 1 3/4 cup gluten-free oat flour
• 1/2 cup pure cane sugar, muscovado sugar or sucanat
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1/2 cup unsweetened almond milk, or 2% milk
• 1/2 cup sunflower seed oil
• 1 cup mashed ripe banana (2-3 bananas)
• 1/3 cup chopped dark chocolate

Instructions

1. Preheat your oven to 400˚F. Line a muffin tin with with paper liners.
2. In a large bowl, mix together flour, sugar, baking powder, cinnamon, xanthan gum, and salt; set aside. In a second bowl mix together the milk and oil. Add the wet ingredients to the dry ingredient mixture and mix well. The batter will be fairly thick. Gently, fold in the mashed banana then let the batter rest for 10 minutes.
3. Evenly divide the batter between 12 muffin cups to about two-thirds of the way full. Top each muffin evenly with chopped dark chocolate. Bake for 20 minutes or until muffins are golden and a toothpick or knife inserted in the middle of a muffin comes out clean. No wet batter should be present.

Now for something I'm really excited about that I just had to share. Please excuse me while I freak out!

This week I got a lovely surprise. You see a few months ago I was contacted by the editor of a great magazine called Low Sugar Living. She was writing me to ask if I would like to be printed + featured for my recipes in their next issue! Well this week the magazine hit the shelves!

In the magazine are two of my own recipes along with my own photography!

You can find it on newstands and in most places that sell magazines, especially Chapters book stores if you live in Canada. Or if you'd like to buy it online you can get it here --> Low Sugar Living Magazine.

Have a wonderful Thursday!