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!
Banana Bread Muffins
Cook Time: 20 minutes
Keywords: bake bread breakfast snack gluten-free vegan soy-free vegetarian banana oat flour cinnamon chocolate muffins
Ingredients (1 dozen)
- 1 3/4 cup gluten-free oat flour
- 1/2 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
Preheat your oven to 400˚F. Line a muffin tin with with paper liners.
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.
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!
How can you take a favourtie weeknight staple and turn it into something with a fresh new twist?
Easy! I'll show you how with this new recipe.
And yes... we're talking chicken today. It's one of the most common protein sources of a clean eating diet and for weight lifters alike (if you're a meat eater). It's lean and provides important proteins for muscle growth while being relativley low in caloric content when compared to others. I know it can get pretty boring eating chicken breast so often. When that happens to me I either go for a vegan option and/or come up with a new tasty way to cook chicken using fresh herbs and spices as my main source of flavour.
This is a fresh new way to take on your weeknight chicken dinner. It's got all the tasty flavours of Chinese take-out and it's way easier to make than you might think! It's also way healthier and faster!
Szechuan cusine is typically spicy and hot, however that's not always the case. This recipe has a nice zip of heat to it thanks to the chili paste and fresh ginger. You can always tone it down a notch if you'd like a little less heat. For example, instead of 2 teaspoons of chili paste you can cut that back to 1, or a 1/2 teaspoon if you really like things mild or don't like heat. Whatever you prefer!
This is such an easy and quick chicken dish to make on a weeknight.
Served overtop of a steaming hot bowl of quinoa for a complete meal. Clean eating at it's best!
Szechuan Chicken Stir-Fry
Cook Time: about 30 minutes
Keywords: stir-fry entree lunch grain-free gluten-free protein soy-free chicken quinoa bell peppers
Ingredients (serves 4)
- 1 tablespoon dark sesame oil, divided
- 1/2 cup fat-free no salt added chicken broth
- 1 tablespoons low sodium tamari (or soy sauce)
- 1 tablespoon rice vinegar
- 1/2 - 2 teaspoons chili paste (such as sambal oelek)
- 2 teaspoons arrowroot powder
- 1 tablespoon olive oil, divided
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1 yellow bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 cup sliced snow peas
- 1/2 cup onion, sliced vertically
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon minced fresh garlic
- 1 cup cooked quinoa
- 1/4 cup sliced green onions
- 1/4 cup unsalted peanut halves (optional)
Set oven to 175˚F and place 4 bowls or plates to warm.
In a small bowl, combine 2 teaspoons sesame oil, chicken broth, tamari, rice vinegar, chili paste, and arrowroot powder. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1/2 tablespoon olive oil; swirl to coat the pan. Add chicken and stir-fry for 2 - 4 minutes, until no longer pink. Remove chicken from pan and set aside.
Add remaining 1/2 tablespoon olive oil to the pan; swirl. Add red + yellow bell peppers and next 4 ingredients (through garlic); stir-fry 3 minutes. Add broth mixture, stir, and cook 30 seconds until thick. Return chicken to the pan; cook 4 minutes or until chicken is done.
Spoon 1/2 cup cooked quinoa into each of the 4 separate warmed bowls. Divide the stir fry mix between the bowls (about 1 cup) and garnish with sliced green onions, and peanuts.Note
Feel free to cut back on the chili paste if you prefer less heat. Instead of a full 2 teaspoons try 1/2 - 1 teaspoon. You can also cut the ginger down to 1/2 tablespoon for less heat as well. Just remember if your cutting down on either ingredient that they both add to the overall flavour of the dish.
Now for that Peaches and Cream Smoothie...
I recently did another guest post for North Coast Naturals. If you haven't already checked it out be sure to do so and get the recipe for my delicious Peaches & Cream Smoothie.
Into this smoothie went:
North Coast Naturals Vanilla Iso-Protein
fresh peaches + bananas
a touch of honey for sweetness
and coconut milk ice cubes for the most ultimate thick, creamy texture.
All topped off with toasted coconut flakes.
Soooo tropically good!!!