Hummingbird Muffins : GF, V, SF

I recently came back from Costa Rica where I was at a wonderful retreat for a week. While there I had these basic but delicious banana muffins that got me through a rigorous week! Here’s my attempt at a re-creation!

The great thing about these : they are filling and healthy! Great on their own or popped in the toaster with some jam / honey / butter on them as a quick and easy snack or dessert. They are NOT very sweet like traditional muffins are. This is something you can feel good about eating!

HUMMINGBIRD

MUFFINS

gluten free, vegan, processed sugar free (sweetened w/ maple)

Yield: 24 muffins, regular sized pan

  • 1 Cup Wheat Bran

  • 1 Cup Water, Boiling

  • 1/2 Cup Maple Syrup

  • 1/3 Cup Olive Oil

  • 3 1/2 Cups Gluten Free Flour Mix (I used King Arthur)

  • 2 tsp Baking Soda

  • 1 tsp Salt

  • 1 Tblsp Egg Replacer Powder (I used Energ Brand)

  • 3/4-1 Cup Banana, smashed

  • 20 oz Can Pineapple, chunks in juice (save the juice!)

  • 2 Tbsp Vanilla Extract

  • 1 1/2 tsp Cinnamon, ground

  • 1 1/2 tsp Ginger, ground

  • 1/2 tsp Nutmeg

  • 3/4 Cup Pinapple Juice, reserved from can

  • 1 Cup Cashew Milk or other milk substitute

Oven @ 350

Boil water and mix with wheat bran.

I use a Kitchen Aid mixer with paddle attachment. You can mix this by hand easily or use hand beaters if you like. Combine bananas, pineapple, maple and oil together mixing well. I left me mixer going for a while to break up the chunks of pineapple a bit more, personal preference! Add wheat bran / water mixture and mix together. Add all dry ingredients mixing well. Add liquid - pineapple juice & milk substitute - mixing well. Scoop into greased or lined muffin tins and bake about 30 minutes - testing for doneness with a skewer!

Enjoy!

foodtaylor fostermuffins, vegan, healthy, wheat branComment