I’ve seriously cracked the gluten-free code with these muffins! They’re made with the same recipe as my Banana Nut Butter Quinoa Bread (jump on over to see the ingredients), baked in muffin tins (either greased or in paper liners, filled almost to the top) rather than loaf pans. I’m not one to toot my own horn, but the consistency is perfect (gluten-free or not). They are so light and airy, take a peak:
Prep time: 10 minutes
Baking time: 20-25 minutes
- Once you mix all of your ingredients, your muffin batter should look like this:
- Add your batter to each muffin tin, filling almost to the top, and sprinkle the tops with chocolate chips, if using. Bake for 20 minutes @ 400 degrees:
- After 20 minutes, your muffin tops should be golden. Take them out of the tin & cool.
- Enjoy eating whole! This recipe is vegan, gluten-free, and soy-free (may be made nut-free if nut butter is omitted)!