RecipeNet "Banana Flax Mini Muffins"

Recipes for Natural Health:

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. . . WHEAT-FREE

Banana Flax Mini Muffins
VE, GF, SF

Ingredients

280 gr gluten-free flour mix (9.8 oz)
79 gr milled flaxseed (2.8 oz)
6 gr xanthan gum (0.2 oz)
5 gr baking powder (0.2 oz)
2.5 gr baking soda (0.1 oz)
2.5 gr sea salt (0.1 oz)
5 gr cinnamon (0.2 oz)
2.5 gr nutmeg (0.1 oz)

2 tbs milled flaxseed for egg replacement

84 ml canola oil (3 fluid oz)
375 ml pureed bananas (13.2 fluid oz)
115 gr honey (4 oz)
270 gr date puree (9.5 oz)

Whole flaxseed

Directions

Prepare egg replacement: mix the 2 tbs flaxseed with 90 ml (3.2 fluid oz) water and let stand three minutes.

Combine dry ingredients. In a separate bowl, combine banana, honey and date puree. In large bowl, whisk oil into egg replacement. Add dry and liquid ingredients alternately, mixing until combined. Drop into greased mini muffin molds until cavities are 3/4 full. Sprinkle with whole flaxseeds. Bake at 350 until knife inserted comes out clean (moist, but with with no crumbs sticking). Cool in pan.

Webmaster's Note:

Conversions from metric to imperial measurements were calculated using the Global Gourmet Cooking Calculator.

Recipe from: Rebecca Comeau, professional baker

"These delicious mini muffins are sold as a take-out item at Rainbow Natural Foods. If you wish to avoid honey you can add extra banana puree. Please note, that this alteration will make the texture dryer and grainier than the original recipe.

Wondering why most of the measurements are by weight? As a professional baker, Rebecca finds that weight measurement is more accurate than volume measurements. She recommends that anyone who does a lot of baking invest in a good scale. 'Using a scale, I can measure all the ingredients in one bowl, so there's less clean-up', she says."

Rebecca Comeau baked her first batch of chocolate chip cookies at age seven. She has since studied baking techniques at Algonquin College, and worked with pastry chefs at the Fairmont Chateau Laurier, and various other establishments in Ottawa. Currently she is the in-house baker at Rainbow Natural Foods.

Recipe published: Fall, 2006

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