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(gluten free) chia banana muffins recipe | gnom-gnom.com

(gluten free) banana muffins. With Dia de Reyes now past us, the Christmas marathon is officially over. And with it, the extra little (or not-so-little) treats. #tear

But going back to a full-on healthy routine need not mean depriving oneself of yummy treats, and these gluten (and dairy) free banana muffins fall right into that category.

Using almond flour, being dairy-free and throwing in some chia seeds, makes out of these muffins a great and healthy breakfast or snack. They are moist and flavourful, with the touch of cardamom highlighting the banana-ness of these little treats even more. And fear not, the cardamom will in no way overwhelm- it will only complement.

(gluten free) chia banana muffins recipe | gnom-gnom.com

 

(gluten free) chia banana muffins
(adapted from elana’s pantry)

200 g (2 cups) almond flour
1 tsp ground cinnamon
1/4 tsp ground cardamom
1 tsp baking soda
pinch of fine sea salt
1 1/2 cups mashed (ultra) ripe bananas (about 3)
3 eggs
2 tsp vanilla extract
105 mL (7 TBS) agave nectar
60 mL (1/4 cup) grapeseed (or canola) oil
2 TBS chia seeds

Preheat oven to 180°C (350°F)

Place the almond flour, cinnamon, cardamom, baking soda and salt in a food processor and pulse a few times to thoroughly mix.

Add the mashed bananas, eggs, vanilla extract, agave nectar, grapeseed oil and chia seeds and pulse a few more times until all is well incorporated.

Spoon mixture unto 12 lined muffin tins and bake for 35-40 minutes, or until tops are golden brown and a toothpick comes out clean.

makes 12

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IMPORTANT NOTE: while I provide measurements in both grams and cups throughout my recipes, I tend to favour weighing the ingredients for greater precision. Measuring by cups depends on too many variables (starting with how you pour the flour) and can be imprecise. I therefore highly suggest following the metric measurements for best results.

a bit more #gnom-gnom:

(vegan) berry buckwheat crumble
(vegan) ginger 'n apple whole wheat muffins
polvorones (mexican wedding cakes)
(vegan) tipsy truffles

by Paola in breads 'n biscuits dairy free gluten free

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  1. January 7, 2013

    I so want to try this, I really want to bake without eggs now, I just have to figure out where to get the chia seeds in The Netherlands. Have a nice week Paola.

    PS No sé si prefieres que comente en inglés o español?

    • Paola #
      January 7, 2013

      These are really good! (And healthy!). I am not sure what you could use as an egg substitute as I do not do full-on vegan baking and really don’t mind a few eggs here and there (but I think the way to go would be doing ‘chia eggs’).

      I think it is not too hard to find them in the Netherlands (I used to buy them in health shops in London).

      ps. como quieras!

      • January 8, 2013

        Yeah I normally bake with eggs, and I don’t really mind, particularly because you can get them directly from the farm or make sure they are organic / biological. But, as an experiment I want to try at least one fully vegan cake or cupcakes, to see the difference, the taste, the textures. What can I say, I love experimenting.

  2. January 7, 2013

    oooh- they look so delicious and moist!

  3. January 7, 2013

    Loving that you use grapeseed oil: so healthy!!!

  4. January 7, 2013

    Looks wonderful as always Paola! I love, love baking with almond flour! So moist and rich…it’s one of my favorite flours! I’m excited to get your new posts :)

  5. January 7, 2013

    Thes muffins look so good! I’m obsessed with chia seeds and always look for more places to use them. What a great January treat.

  6. January 8, 2013

    These look yummy, Paola!
    The perfect little goodie to get back on track with, after the holidays.
    Wishing you a wonderful day!
    xo.

  7. January 8, 2013

    Ok, wow. I just discovered your blog and my jaw dropped. What a beautiful site! I love the sound of these muffins. Muffins have so much potential to be healthy, that I love when someone figures out a way to make them so! :) We’re collecting healthy recipes this month on the Shine Supper Club and a recipe like this would be a perfect contribution. I hope you’ll join us!

  8. March 7, 2013

    I love that you do so many gluten free recipes, and delicious ones! Yum yum.

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