Spiced Banana Walnut Chia Muffins recipe

 

I was able to get this muffin completed today as well. This muffin is not as dense as the pumpkin and therefore makes 14 instead of 13. 
P.S. I was at the store and just saw they had "blueberry" and "raspberry" agave - wow! What good things would they help to sweeten.

Spiced Banana Walnut Chia Muffins

(SOURCE: Lori Bakes Gluten Free)

DRY INGREDIENTS:

1/2 cup brown rice flour

1/4 cup sorghum flour

1/4 cup millet flour

1/4 cup tapioca flour

1/4 cup potato starch

2 TBS sweet rice flour

2 TBS ground chia seeds

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. cardamom

1 tsp. orange zest

WET INGREDIENTS:

1-1/4 cups mashed banana puree

1/2 cup applesauce

1/2 cup agave syrup

3 TBS extra virgin olive oil

1TBS vanilla extract

2 eggs, separated

TOPPING:

1/2 cup chopped walnuts, optional

Preheat oven to 350 degrees. Line 14 muffin cups with paper liners and spray with nonstick cooking spray; set aside. Mix dry ingredients together in a large bowl; set aside. In a medium bowl stir together the banana puree, applesauce, agave, oil, vanilla and egg yolks. In a separate small bowl, whip egg whites until foamy and soft peaks form. Stir the wet ingredients into the dry just until moistened. Fold egg whites into muffin mixture and spoon into prepared muffin cups. Sprinkle tops with chopped walnuts. Bake for 18-20 minutes at 350 degrees or until a toothpick inserted into the middle comes out clean. Store in an airtight container. YIELD: 14 muffins

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