Healthy Gluten-Free Power Muffins

• Gluten free

• Meat

  • 1/3 cup Hemp hearts

• Produce

  • 1 1/3 cups Banana

• Condiments

  • 1/4 cup Honey or maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/4 cups Buckwheat flour
  • 1 tsp Cinnamon, ground
  • 1/3 cup Dark chocolate, dairy free
  • 1/4 tsp Salt
  • 1/4 cup Tapioca starch
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on godairyfree.org

Description

Ingredients

• 1-1/4 cups buckwheat flour
• ¼ cup tapioca starch
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda (reduce to ¼ teaspoon above 3000 feet)
• ¼ teaspoon salt
• 1-1/3 cups mashed banana (3 to 4 bananas)
• ¼ cup coconut oil (or your favorite baking oil)
• ¼ cup honey or maple syrup (for vegan) (see notes)
• 1 teaspoon vanilla extract
• ⅓ cup hemp hearts (shelled hemp seeds)
• ⅓ cup chopped dairy-free dark chocolate, semi-sweet chocolate chips, cacao nibs, or a combination (weve liked all three!)

Directions

• 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.