As my first experimental gluten-free baking adventure, I’m proud to say the results are DELICIOUS! I present to you gluten, dairy, and egg free muffins, sweetened with honey and flavored with the subtle melodies of banana, coconut, and chai tea.
Banana – Coconut – Chai Muffins
Makes 12 muffins
1 Tbs coconut oil, melted
3 Tbs canola oil
1/2 C honey diluted with enough hot water to make 1 C total
2 Chai tea bags (conveniently, I had coconut chai tea on hand)
1.5 C mashed banana (I used 3 frozen)
2 T lemon juice
2 tsp Chai Spice
3/4 C ground flax seed
2.5 C all-purpose gluten free flour
3/4 tsp xanthan gum
1.5 tsp baking soda
1/2 tsp salt
1 C chopped pecans
Preheat oven to 350 degrees, and line muffin pan with papers.
Steep tea bags in hot water/honey mixture for 5 minutes. Remove tea bags, mix honey/water with melted coconut oil and canola oil in stand mixer for 20 seconds. Add mashed banana, lemon juice, chai spice, and flax seed, then mix for 30 seconds.
In a separate bowl, mix flour, xanthan gum, baking soda, and salt. Add flour mixture to wet mixture, mix until just combined. Fold in the pecans, then fill muffin papers. The papers will be really full, so don’t be worried. Bake 25 minutes or until golden brown.
