Healthy Gluten-Free Vegan Chai Spiced Banana Muffin/Bread

I didn't start out with the intention of creating a vegan treat.  It all just happened by coincidence.  But let me tell you...this coincidence is one deliciously yummy, dense, moist (yes, I went there) flavorful treat!

When I made Butternut Squash Chili last week (recipe coming soon), I want something carb-ish to go along side it.  However, I've never really been a fan of cornbread and I've recently wondered if I may have some issues with corn.  I remembered reading a blog post once upon a time that paired chili with banana muffins.  Realizing that I had massive quantities of ugly, brown bananas on my counter (and who wants a cold smoothie right now), muffins to go with the chili sounded like a match made in heaven.

I personally have a great love for fall spices.  I think they add a wonderful warmth and depth to many recipes.  If you aren't a fan of ginger and cloves, you can certainly leave them out and increase the amount of cinnamon.  If, like me, you love them, please try this recipe with them included. Even if you aren't sure, I'm betting you'll be pleasantly surprised.

Stash the extras in your frig and zap them in the microwave for a delicious and fast breakfast.  A smear of all-natural peanut butter or almond butter is an incredible accompaniment to them!

Healthy Vegan Chai Spiced Banana Muffin/Bread

1/2 cup garbanzo bean flour

3/4 cup sorghum flour

3/4 tapioca starch

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt
1 tsp xanthum gum

1 tsp cinnamon

1 tsp cardamom

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp cloves

1/4 tsp ground black pepper

1/2 cup agave or maple syrup OR 3/4 cup coconut sugar, palm sugar or brown sugar

1/4 cup unsweetened applesauce

3/4 cup non-dairy "buttermilk" - 3/4 cup unsweetened coconut or almond milk plus 1 tsp apple cider vinegar

3 over-ripe bananas, mashed (mine equated to just about 1 1/3 cups.)

1 tsp vanilla extract

Pre-heat your oven to 330 degrees (after reading a couple other blogs on quick breads and muffins that recommended this oven temp, I tried it out and loved the results.  You can of course cook them at 325; however, you'll need to increase the time.)

In a glass measuring cup, combine the unsweetened non-dairy milk and vinegar.  Let this sit for at least 5 minutes to "curdle".

In a mixing bowl, combine all of your dry ingredients.  If you are using coconut, palm or brown sugar, add this in with the dry ingredients.

In a separate mixing bowl, combine all your wet ingredients.  Add in the "buttermilk" and then gently fold in the dry ingredients.  Be careful not to over mix the batter.  You want to mix just enough so that everything is incorporated.

Pour into either your prepared muffin tins or loaf pan.  Make sure that they are either lined or greased well.

Bake muffins for about 20 minutes and bread for at least 60-75 minutes.

I have made both of these multiple times and each time, the cooking time had varied.  I think it has something to do with the differentiating humidity out here.  Just watch your muffins/break carefully.  You want them to spring back when touched and a toothpick inserted in the middle should come out clean.

Linked up to: Whole Food Fridays  Pennywise Platter Thursdays

Morning Mango Muffins

Confession: I am a terrible breakfast eater.

Yes, I know. Breakfast is the most important meal of the day. I try, I really do. But I'm just not hungry in the morning. Needless to say, my blood sugar the rest of my day is pretty screwy. So I'm trying to be better.

My first step is to always have something in the house I know I will eat. Unfortunately, it's harder than it sounds. I don't eat cereal and I have texture and dairy issues with yogurt. I can't eat too much fruit as it spikes my blood pressure too high. I've been trying to make things I can eat...muffins, breakfast bars, power bars, etc.

This means you'll be seeing a lot a breakfast posts on here. All healthier versions than what you can buy anywhere; most of them grain-free, egg-free, vegan and dairy free.

This recipe is based on a gluten-filled recipe I found at Alisa Cooks. I'm a huge fan of her website because she cooks dairy-free.

Now, these muffins are full of good fiber and natural sweeteners. They are dairy free with a vegan option and they can be modified to include whatever fruit puree you like!


Morning Mango Muffins
Modified from Marvelous Honey Mango Muffins at Alisa Cooks

1/2 cup almond flour
3/4 cup oat flour
3/4 cup sorghum flour
1 tsp basking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1 1/2 cups mango puree
1/2 cup agave plus 1 tablespoon (set aside for later)
1/4 cup coconut oil, liquefied
2 eggs - either large organic or chia/flax for vegan
1 1/2 tsp vanilla
1/2 cup mango, diced

Pre-heat oven to 350 degrees.

If using chia eggs, combine ground chia/flax with warm water and let sit for 5 minutes.
In a bowl, combine together almond flour, oat flour, sorghum flour, baking soda, salt and cinnamon.

In a separate bowl combine fruit puree, agave, oil, eggs and vanilla. Add the dry ingredients in two parts. Stir together just so dry ingredients are incorporated. Fold in diced mango.

Fill cups 3/4 full. Bake 25-30 minutes for regular, 40-45 for jumbo. Muffins will be browned and a toothpick inserted in the middle will come out clean.

Remove from the oven and drizzle the tablespoon of agave over the tops of the hot muffins. Let them cool for 15 minutes in the pan and them remove muffins to finish cooling completely.

Store in an air tight container, freeze if necessary.

Gingerbread Muffins

There are so many things about these muffins that I love! The Greek yogurt makes them moist, dense...almost like the real thing. The spices make them lovely and warm . The smell that permeates the air of the kitchen is intoxicating.

Now, they don't have any molasses, so they aren't exactly like gingerbread, but the spices are lovely and delicious and makes it super close.

I have to say, these are the closest to gluten-filled muffins I've ever made!! Even though they are full of Fall, I may just have to start making them year-round.



Gingerbread Muffins

1 cup sorghum flour
3/4 cup millet flour
3/4 cup almond flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp sea salt
3/4 tsp ginger
3/4 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
1 1/2 cups plain Greek yogurt
1/2 almond milk (any dairy free will do)
2 eggs **see note for egg free
1 tsp vanilla
1 tablespoon coconut oil
3/4 cup agave

Pre-heat oven to 350 degrees.

In a bowl, combine flours, salt and spices. Sift together to evenly combine. In a separate bowl, whisk eggs until light in color. Add in almond milk, yogurt, vanilla, coconut oil and agave. Combine until smooth. Add dry ingredients to the wet mixture and stir to combine. Don't over-mix.

Fill muffin tins to 3/4 full. Bake 15-20 minutes for regular muffins and 25-30 minutes for jumbo. Cool for 5 minutes and then remove from the pan to finish cooling. Leaving gluten-free baked goods in the pan to cool can make the bottoms mushy.

Store in the refrigerator in an airtight container for up to a week. Wrap individually and then freeze in airtight container.

**NOTE
For egg-free, you can use either flax eggs or chia eggs. Just add an additional 1/8 tsp baking powder PER EGG!
Chia egg: For one egg, mix 1 tsp ground chia with 3 tablespoons hot water. Let sit 5 minutes.
Flax egg: For one egg, mix 1 tablespoon ground flax with 3 tablespoons hot water. Let sit 5 minutes.