Banana Flax Mini Muffins
About
This delicious mini muffin recipe was created by professional baker Rebecca Comeau. Wondering why most of the measurements are by weight? 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.
This recipe calls for a gluten-free flour mix. You can make your own using the recipe at this link or you can buy a gluten-free all purpose flour from your local health food store.
Ingredients
Gluten-free flour mix | 280 g / 9.8 oz | |
Mlled flaxseed | 79 g / 2.8 oz | |
Xanthan gum | 6 g / 0.2 oz | |
Baking powder | 5 g / 0.2 oz | |
Baking soda | 2.5 g / 0.1 oz | |
Sea salt | 2.5 g / 0.1 oz | |
Cinnamon | 5 g / 0.2 oz | |
Nutmeg | 2.5 g / 0.1 oz | |
Milled flaxseed for egg replacement | 2 Tbsp | |
Canola oil | 84 ml / 3 fluid oz | |
Puréed bananas | 375 ml / 13.2 fluid oz | |
Honey | 115 g / 4 oz | |
Date purée | 270 g / 9.5 oz | |
Whole flaxseed | as needed |
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 purée.
- 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.
Rebecca studied baking techniques at Algonquin College. She has worked with pastry chefs at the Fairmont Chateau Laurier and various other establishments in Ottawa.
I flagged this recipe as “plant-based”. If you on are this diet and prefer to not use honey try another liquid sweetener such as agave or maple syrup. Be aware this may alter the texture a bit.
If you are choosing to buy a gluten-free all purpose flour mix, Bob’s Red Mill is a good brand. Look for this at your local Health First store or online.