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| Allergy-Friendly Green Banana Muffins |
"These muffins cross so rapid in my house! The spinach is indiscernible and the sweetness is just right. We have these for breakfast, snack, or dessert. Store in an hermetic box inside the fridge for three to four days."
Ingredients :
- 1 cup rice flour
- 1/2 cup coconut flour
- half of cup cornmeal
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- half of teaspoon nice sea salt
- 2 tablespoons warm water
- 1 1/2 teaspoons dry egg replacer (including Ener-G®)
- 3 tablespoons applesauce, or as needed
- three/four cup oat milk
- 3/four cup maple syrup
- 1 (5 ounce) bundle baby spinach
- 1/four cup canola oil
- 2 teaspoons pure vanilla extract
- 2 medium ripe bananas, mashed
- 1/2 cup vegan chocolate chips (which includes Enjoy Life®)
Instructions :
| Prep : 25M | Cook : 12M | Ready in : 50M |
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- Preheat oven to 350 tiers F (a hundred seventy five degrees C). Line a muffin tin with paper liners.
- Whisk rice flour, coconut flour, cornmeal, xanthan gum, baking powder, baking soda, and salt collectively in a huge bowl.
- Whisk water and egg replacer together in a glass measuring cup. Add enough applesauce to make 1/four cup. Transfer aggregate to a blender; upload oat milk, maple syrup, infant spinach, oil, and vanilla extract. Blend till clean.
- Pour spinach combination over the flour combination; blend until simply combined. Fold mashed bananas and chocolate chips into the batter.
- Scoop batter into the prepared tin, filling every cup 3/four full.
- Bake in the preheated oven till a toothpick inserted into the center comes out clean, approximately 25 mins. Transfer to a twine rack to chill completely.
Notes :
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