Healthy Gluten-Free Power Muffins
Healthy Gluten-Free Power Muffins is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe with 9 servings. For 74 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 10g of fat, and a total of 192 calories. It works well as a very budget friendly side dish. This recipe from Go Dairy Free requires baking powder, salt, banana, and maple syrup. From preparation to the plate, this recipe takes roughly 40 minutes. 1827 people have tried and liked this recipe. With a spoonacular score of 49%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Double Chocolate Power Muffins (Low Carb and Gluten Free), Healthy Peanut Butter Banana Muffins (dairy free + gluten free), and The Best Healthy Blueberry Oatmeal Muffins (gluten free & dairy free).
Servings: 9
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 teaspoon baking powder
1/2 teaspoon baking soda (1/4 teaspoon above 3000 feet)
1-1/3 cups mashed banana (3 to 4 bananas)
1-1/4 cups buckwheat flour
1/4 cup coconut oil (or your favorite baking oil)
1 teaspoon ground cinnamon
1/3 cup Hemp Hearts (shelled hemp seeds)
1/4 cup honey or maple syrup (for vegan) (see notes)
1/4 teaspoon salt
1/4 cup tapioca flour
1 teaspoon vanilla extract
Equipment:
silicone muffin liners
mixing bowl
muffin liners
toothpicks
whisk
oven
Cooking instruction summary:
Preheat your oven to 375ºF and grease or line 9 muffin cups (unless you are using silicone muffin cups; they work best ungreased).In a medium-sized bowl, whisk together the buckwheat, tapioca, cinnamon, baking powder, baking soda, and salt.In a mixing bowl, blend the banana, oil, honey or maple syrup, and vanilla until relatively smooth with just some small banana lumps remaining.Fold the flour mixture into the wet ingredients, stirring until just combined.Stir in the hemp seeds and chocolate.Divide the batter between the 9 muffin cups, and bake for 25 to 30 minutes, or until slightly browned on top and a toothpick inserted into the center of a muffin comes out clean (well, aside from possible a little melted chocolate!).Serve with hot tea or pack along in lunch boxes.
Step by step:
1. Preheat your oven to 375ºF and grease or line 9 muffin cups (unless you are using silicone muffin cups; they work best ungreased).In a medium-sized bowl, whisk together the buckwheat, tapioca, cinnamon, baking powder, baking soda, and salt.In a mixing bowl, blend the banana, oil, honey or maple syrup, and vanilla until relatively smooth with just some small banana lumps remaining.Fold the flour mixture into the wet ingredients, stirring until just combined.Stir in the hemp seeds and chocolate.Divide the batter between the 9 muffin cups, and bake for 25 to 30 minutes, or until slightly browned on top and a toothpick inserted into the center of a muffin comes out clean (well, aside from possible a little melted chocolate!).
2. Serve with hot tea or pack along in lunch boxes.
Nutrition Information:
covered percent of daily need
