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Dry Ingredients:
1/2 C EACH: millet flour, quinoa flour, brown rice flour and garbanzo bean flour
2/3 C oat flour (use gluten free (GF) oats)
1/3 C rolled oats (GF)
2 1/2 t baking powder
1/2 t salt
1 t cinnamon
“Wet” Ingredients:
2 large bananas
2 C blueberries
1/2 C non dairy milk
1/4 C vegan sugar (evaporated cane juice)
2 T agave nectar
2 T organic canola oil
2 thawed “ice cubes” applesauce (or double the oil)
Combine the dry ingredients. Blend the wet ingredients. Mix together. Bake in muffin liners at 350 degrees for 22 minutes. Makes 15.
I make this recipe ALL the time. My favorite nut butter to use is Once Again’s Sunflower Butter. I get the one without added sugar and salt. I eat this stuff a spoonful at a time when I feel a little rumble in my belly. You can also use peanut butter or almond butter.
Dry Ingredients:
1/3 C EACH – millet, quinoa, brown rice & garbanzo bean flours
1/2 C ground GF oats
1/4 C rolled GF oats
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
“Wet” Ingredients:
2 large bananas, mashed
1/2 C nut butter (sunflower, peanut, almond)
1/4 C evaporated cane juice (granulated vegan sugar)
**scant 1/3 C unsweetened applesauce (3 cubes – see note)
1/3 C non-dairy milk
1 T organic canola oil
1 t vanilla
Raw vegan sugar
Combine the dry and “wet” ingredients separately, then mix together. Spoon into 12 muffin liners. Sprinkle 1/8 t raw sugar on top. Bake at 350 degrees for about 23 minutes.
** This equates to 3 frozen ice cubes of applesauce. I freeze applesauce in ice cube trays so that I always have small amounts of applesauce on hand. Thaw.
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Oct 7, 2013 recipe modifications:
I used 1/4 C ground flax + 1/4 C ground oats instead of 1/2 C ground oats.
I used 3 bananas instead of 2.
I used 1/4 C strawberry jam instead of sugar.
I omitted the applesauce and the oil.
Freeheel Vegan 