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Banana Chai Muffins


    These fruity and spicy muffins are free of gluten, eggs, dairy, soy, and nuts. Regular flaxseed meal could be used instead of golden, as long as you don’t mind the darker shade it will give to the muffins.


    2 cups (500 mL) gluten-free baking mix
    1 tsp (5 mL) xanthan gum
    1 1/2 tsp (7 mL) baking soda
    1/2 tsp (2 mL) salt
    1 tsp (5 mL) cinnamon
    1 cup (250 mL) dried pears or apples
    5 chai tea bags
    1 cup (250 mL) golden flaxseed meal
    2 1/2 cups (675 mL) apple juice concentrate
    2 bananas, chopped

    Preheat oven to 375 F (190 C). Mix gluten-free baking mix, xanthan gum, baking soda, salt, and cinnamon.

    In small pot, cover pears and tea bags with water and let simmer over medium-high heat until pears are soft and most of the liquid has been absorbed or evaporated. Transfer to mixing bowl and purée with flaxseed
    meal until smooth while gradually adding apple juice concentrate.

    Mix juice mixture and bananas into dry ingredients mixture. Distribute batter evenly among 16 baking
    cup-lined muffin tins and bake for 25 minutes or until golden brown.

    Serves 16.

    Each serving contains:
    148 calories; 4 g protein; 4 g total fat (0 g sat. fat, 0 g trans fat); 25 g carbohydrates; 4 g fibre; 208 mg sodium

    source: "Delicious holiday treats", alive #350, December 2011


    Banana Chai Muffins




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