Toasted Millet Banana Muffins Vegan Gluten Free Food

TOASTED MILLET BANANA MUFFINS (VEGAN, GLUTEN-FREE}

Steps:

• Preheat oven to 350°F. Line 12 regular size muffin cups with paper or foil liners.
• Spread the millet out on a cookie sheet and bake 8 to 10 minutes. Every three or four minutes, take the sheet out and give it a careful shake (not too hard, or you'll have millet all over your oven and floor--yes, I'm speaking from experience); this will ensure that every kernel of millet gets toasted. Set aside to cool.
• Whisk the flour, baking powder, baking soda, and salt in a large bowl.
• Add the maple syrup, oil, banana, and vanilla, stirring until combined. Stir in the millet.
• Spoon batter into prepared muffin cups.
• Bake for 20 to 25 minutes until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove muffins from pan. Cool completely on wire rack.

VEGAN AND GLUTEN-FREE BANANA MUFFINS

Steps:

• Turn the oven to 350°F Grease a 12-muffin pan, or line with paper muffin cups.
• Combine the dates, applesauce, oil, bananas and vanilla in a blender or food processor. Mix until the dates are completely broken down.
• Combine all the dry ingredients in a large bowl and whisk until thoroughly mixed.
• Add the banana mixture to the dry ingredients and mix just until combined.
• Pour into the prepared tin.
• Bake for 15-20 minutes.

HIGH PROTEIN GLUTEN FREE BANANA NUT MUFFINS

Steps:

• 1. Preheat oven to 350°. (365 for high altitude).
• 2. Mash bananas. Add eggs, sugar, vanilla, applesauce and cinnamon.
• 3. Add dry ingredients. Add an extra tablespoon of flour for high altitude.
• 4. Fold in melted coconut oil until blended.
• 5. Bake at 350° for 20 minutes. (365 for 25 minutes for high altitude).

MINI BUCKWHEAT MILLET BANANA NUT MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In a large bowl sift flours, baking powder, soda, salt, and sugar.
• Melt 1 tablespoon coconut oil in a microwave or on a stove top in a small metal dish on low heat.
• In a small bowl combine egg white, milk, oil, and agave.
• Add wet mix to dry mix. Blend in bananas and nuts.
• Grease 2 mini muffin pans with leftover coconut oil.
• Add 1 heaping tablespoons batter to each cup (almost completely full).
• Bake at 375 for 20-25 minutes.
• When done, move to wire cooling rack. Let cool 3-5 minutes.
• Flip pan over and muffins should fall out. If not, scrape around edges with plastic knife.
• Serve hot with low-fat cream cheese and brown sugar or refrigerate for a quick healthy snack.