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Iron - Rich Gluten Free Vegan Muffins
Sarah Reid
25 minutes
12 muffins
BeginnerIf 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
Total Steps
6
Ingredients
18
Tools Needed
5
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
- 1/4 cup maple syrup
- 1/4 cup agave nectar(optional)
- 1 tablespoon blackstrap 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
- 1/3 cup toasted sunflower seeds
- 2 tablespoons chia seeds
- 1/4 cup whole flax seeds
- 1 cup pure pumpkin puree(optional)
Instructions
1
Step 1
Preheat oven to 350°F.
2
Step 2
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3
Step 3
In a large bowl, mash the bananas with the maple syrup, agave nectar, molasses, applesauce, olive oil, ginger, and vanilla until well blended.
4
Step 4
Add the dry ingredients to the banana mixture, stirring to combine.
5
Step 5
Fold in quinoa, sunflower seeds, chia seeds, and flax seeds.
6
Step 6
25 - 30 minutes
Bake for 25 to 30 minutes.
Tools & Equipment
medium bowl
large bowl
whisk
oven
muffin tin