Iron - Rich Gluten Free Vegan Muffins

Photo: Sarah Reid

Ingredients

2 cups brown rice flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 tablespoon cinnamon

1/2 teaspoon nutmeg

4 large over-ripe bananas (I roasted mine but you don't have to)

1/4 cup maple syrup

1/4 cup agave nectar (or honey if not vegan)

1 tablespoon blackstap molasses

1/2 cup unsweetened applesauce

1 tablespoon olive oil

1 teaspoon fresh-grated ginger

1 tablespoon pure vanilla extract

1/4 cup cooked quinoa, cooled

cup toasted sunflower seeds

2 tablespoons chia seed

1/4 cup whole flax seeds

Preparation

Preheat oven to 350°F

In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg.

In a large bowl, mash the bananas with the syrup, agave nectar, molasses, applesauce, oil, ginger and vanilla until well blended.

Add the dry ingredients to the banana mixture, stirring to combine.

Fold in quinoa, sunflower, chia and flax seeds.

Bake for 25 - 30 minutes.

Place your ad here
Loading...

About

If you don't like the banana in the recipe, use 1 cup of pure pumpkin puree instead - it will be a delicious switch-up!
Amount Per Serving
Calories: 177.0
Total Fat: 4.4 g
Cholesterol: 0.0 mg
Sodium: 5.2 mg
Total Carbs: 33.7 g
Dietary Fiber: 3.3 g
Protein: 3.3 g