These muffins are an excellent way to use those overly ripe bananas sitting on your counter. The flavor of banana and sunflower seed butter is a delightful combination. The texture is dense and very similar to banana bread (yum!). In addition to being tasty and satisfying, they are also healthy, void of gluten, dairy, eggs, oil or sugar. What’s left, you ask? Healthy and delicious whole foods, including dates as a sweetener, which are chock full of vitamins, minerals and fiber.
Sunflower Banana Muffins Vegan, Gluten-Free
- 2 tsp baking powder
- 1 tsp baking soda
- 1 chia seed egg” (1 tbsp chia seeds soaked with 3 tbsp water for 5 minutes)
- 4 med-large bananas, very ripe
- 1/2 cup + 2 tbsp non-dairy milk (almond, soy, rice, etc.)
- 1/4 cup sunflower seed butter
- 2 tsp vanilla extract
Preheat oven to 350. Lightly coat a 12-cup muffin tin with spray and set aside.
Mix together 1 TBS chia seeds with 3 tbsp water and set aside.
In a large bowl whisk together dry ingredients.
Place wet ingredients, including chia egg”, in food processor and blend about 30 seconds. Scrape the sides of the bowl and blend another 15 seconds.
Add wet ingredients to dry and mix well; fill muffin tin. An ice cream scoop with a spring-action release lever works great for this.
Sprinkle sunflower seeds on tops of the muffins and back for 22-24 minutes. Immediately remove from oven and carefully place each muffin a cooling rack.
I love making my own gluten-free flour blend using 1.5 cups brown rice flour, 1.5 cups sorghum flour, 3/4 cup potato starch (not flour), 3/4 cup arrowroot flour/starch. I make a double batch of this to keep on hand. If you don’t want to go to the trouble, there are a variety of gluten-free blends at any grocery store.
You can buy oat flour but it’s so easy to make your own! Just put rolled oats in the blender and grind away until it’s a fine powder. Done!