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This is a gluten free, slightly modified version of my Pumpkin Chocolate Chip Muffins.  Instead of using pumpkin, I wanted to try the combination of yam with banana.  It worked!

Banana Yam Muffins (GF)

Banana Yam Muffins (GF)

“WET” INGREDIENTS:

1/2 C mashed yam (about 1 medium)
2  medium very ripe bananas, mashed
*2 cubes applesauce (about a scant 1/4 cup)
1 T organic canola oil
1/3 C organic brown sugar
1/4 C evaporated cane juice (vegan sugar)
2 t vanilla extract
2/3 C non-dairy milk

*So that I always have applesauce on hand for low-fat baking, I freeze unsweetened applesauce in ice cube trays, then thaw a few cubes at a time.

DRY INGREDIENTS:

1/2 C EACH:  millet flour, quinoa flour, brown rice flour, garbanzo bean flour
2/3 C oat flour (GF)
1/3 C rolled oats (GF)
2 T ground flax seed
2 T unsweetened finely shredded coconut
2 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1/8 t ground clove

INSTRUCTIONS:

Mix the “wet” ingredients and the dry ingredients separately, then combine.  Bake in muffin liners at 350 degrees for 23 minutes.  Makes 14.

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