If you are allergic to eggs or vegan, these muffins are for you! They are easy to make and perfect to stock your freezer with. They are also work well to pack for camping trips or travelling during the summer.
In a high-speed blender or food processor combine:
2 bananas (approximately a generous cup)
2 tablespoons olive oil or grape seed oil
1 tablespoon lemon juice
3 tablespoons water
1 tablespoon honey
3 tablespoons ground flaxseed
Blend until smooth and creamy. Preheat the oven to 350 degrees.
In a separate bowl, combine:
1/4 cup coconut sugar
1/2 cup brown rice flour
1/4 cup white rice flour
1/4 cup potato starch
1/4 cup quinoa flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon chai spice (or cinnamon)
Stir to combine the dry ingredients. Add the liquid ingredients to the dry ingredients. Mix until just combined. Add 1/4 cup of either: mini chocolate chips (I use Enjoy Life brand), raisins or chopped walnuts. Spoon batter evenly into 6 jumbo paper-lined muffin tins. I like to top them with either a chocolate chunk or a walnut half for decoration. Bake for about 27 minutes (or 23-25 minutes for smaller muffins). Remove from pan and let cool on a rack. Store in an airtight container in the refrigerator or freezer, or in a camping cooler.
