I went to the Celiac Disease Foundation’s 2015 Expo earlier this month, and was really blown away by how many friendly vendors (some I knew others didn’t) I came across, products sampled and laughter shared. Pamela’s Products were one of the vendors there & I scored some samples of their baking flour. They’ve made allergen-free products for a long time We had really perfect gloomy weather in Los Angeles the past few days which gave me craving to bake. I adapted their recipe and added warming spices & maca powder.
Maca is a root that belongs to the radish family and its rich in B, C, and E vitamins, calcium, zinc, iron, magnesium, phosphorous and amino acids. Maca is fiber dense and has been traditionally used in Peru as a stress-fighting adaptogen, increase stamina, and combat fatigue. It has a nutty flavor but its best used with warming complements like these muffins. However, feel free to omit the maca powder and do not consume maca root if you are pregnant or lactating.
4 tablespoons coconut oil (or butter alternative)
1 cup ripe bananas, mashed (about 2 bananas)
1/3 cup raw honey (or maple syrup)
1 flax egg* 1/2 cup water + 2 tbsp flax seeds
3/4 cup Pamela’s All Purpose Flour Blend
3/4 teaspoon baking powder
1/4 teaspoon sea salt
1/3 cup chopped walnuts & pecans
Use a non-dairy butter or oil to grease a muffin pan, preheat oven to 350 degree
- Mix the water & flax seeds. Stir until it becomes a gel.
- In a bowl, mix together mashed bananas, honey, oil, spices, mac, sea salt, vanilla & flax egg
- Mix well until all ingredients are throughly dispersed
- Add dry ingredients: all purpose flour & baking powder
- Fold in chopped nuts
- Add the mixed contents into the greased muffin pan and gently smooth out the top.
- *optional dab a little tiny bit of honey (or maple syrup) to the tops of the muffin
- Bake for 16-20 minutes until the fork comes out smooth, or your desired
- remove from oven and let cool, top with edible flowers if you’d like
- store any leftovers in a glass/airtight contained