So I have a confession. I have been indulging in quite a bit of gluten lately. When I first went gluten free I was pretty strict with it, not because I’m celiac and gluten would kill me but because I was trying to learn how to live life without a crap ton of it every day. At that stage I knew it had to be all or nothing until I had the gluten free habit mastered. I knew that in the beginning if I “treated” myself and had it here and there I would go on a crazy binge and go back to being a gluten whore. The reason I cut it out in the first place was to see if it would help ease my digestive discomfort-which of course, it did. Not only that, but it helped completely clear my acne prone skin and most importantly, vanished my arthritis I had developing in my hands. I’m a Registered Massage Therapist and 3-4 years into my career my knuckles especially were always swollen and painful. I was very concerned at one point because I had no plan b. Little did I know that cutting out gluten would completely solve my problem.
Once I realized that life without gluten was possible and I had taught myself how to make my own gluten-free baked goods with health promoting ingredients, I became less strict with the gluten free lifestyle. I actually prefer eating gluten free and do so at home-always. It is when I go out that I occasionally will enjoy an order that contains gluten. I usually don’t feel stellar when I do eat a lot of it so I tend to not go overboard. If I do have too much, I will wake up with swollen fingers the next morning, I will be congested, bloated, and very fatigued. That is if I have too much. In small amounts it actually does not affect me too much (dairy on the other hand-I experience immediate reactions). So yes, lately I have been ordering a lot of gluten filled foods and I’m definitely paying the price so I decided to go back to the basics and have a home fully stocked with gluten free goodies for those times when I feel like I really want a special treat. It also challenges me to experiment and create new recipes which in this case, was a very good thing.
These muffins are the ultimate cross between a beloved breakfast snack and a special treat. They are sweetened only with all natural sources that all offer their own array of nutritional benefits. These muffs also contain a fair amount of fibre to keep us full and regulated ;), and they are vegan because in my mind-there can never be too many gluten free, vegan friendly recipes in the world.
Bakery-Fresh Banana Muffins
*Yields 16 muffins
- 2 tbsp. ground flax
- 6 tbsp. warm water
- 1 cup of all-purpose gluten free flour
- ¾ cup of buckwheat flour
- ¼ cup ground almonds/almond meal
- ¼ cup coconut palm sugar
- 1 tsp. baking soda
- ½ tsp. xanthan gum (omit of your all-purpose gluten free flour already contains it)
- 1 tsp. cinnamon
- ¼ tsp. sea salt
- 3 large ripe, mashed bananas
- ¾ cup unsweetened apple sauce
- ¼ cup pure maple syrup
- 1 tsp. vanilla
- 1/3 cup softened or melted coconut oil
- ¾ cup Enjoy Life chocolate chips
- Extra ground flax for garnish
- Preheat your oven to 350 degrees.
- Mix the ground flax and warm water together in a small bowl and set side.
- In a large bowl, mix together all the dry ingredients (flours, ground almonds, baking soda, xanthan gum, coconut sugar, cinnamon, and sea salt).
- In a separate bowl, mash together the bananas, apple sauce, maple syrup, vanilla, and coconut oil. Mix thoroughly and pour into the bowl with the dry ingredients.
- Mix all ingredients together, being sure to eliminate any lumps. Fold in the chocolate chips.
- Pour the batter into muffin liners ¾ of the way full. Garnish with extra ground flax.
- Bake for 22 minutes or until a toothpick comes out of the center looking clean.
- Set the muffins aside and let cool before serving.
*All photos from this blog post were taken by www.simplychicphotography.com