Banana Bread Muffins

HAVE YOUR BREAD AND EAT IT TOO!

I am constantly reworking recipes to make them as healthy as possible. Growing up I baked everything from scratch and have the biggest sweet tooth. Now it is my goal to be able to satisfy those cravings without compromising my health!

Gluten Free Vegan Banana Bread Muffins

2 Egg Replacer "eggs"

1/4 cup Milled Brown Flax Seed

2 cups Gluten Free All-Purpose baking flour

3 1/2 tsp baking powder

A dash of pink salt

1/2 cup Organic Cane Sugar

3 tbsp Grape Seed Oil

1 can Organic Light Coconut Milk

3 ripe Bananas

Preheat oven to 350°F

Prepare the two "eggs" in a separate cup before you begin. This is the most important step. The egg replacer needs to become gelatinous before you add it into the mixture.

Mix all ingredients except "eggs" and banana in a bowl. Whisk by had or with a kitchen aid until the same consistency through out. Mix in "eggs" thoroughly and then fold in the banana. Let the banana have a chunky consistency.

Poor into greased muffin pans (I use avocado oil spray) and bake for 30-35mins or until you can stick a toothpick in the muffin without residue.

To preserve muffins/bread place in airtight bag, wrap, or container while warm to avoid bread from hardening.