Iron - Rich Gluten Free Vegan Muffins
By: Sarah Reid
Published: Monday, September 6, 2010 - 6:20pm

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

1 Preheat oven to 350°F 2 In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg.  3 In a large bowl, mash the bananas with the syrup, agave nectar, molasses, applesauce, oil, ginger and vanilla until well blended. 4 Add the dry ingredients to the banana mixture, stirring to combine. 5 Fold in quinoa, sunflower, chia and flax seeds. 6 Bake for 25 - 30 minutes.

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