CF, DF, EF, GF, MF, NUTF, SALF, SOYF, SUF, YF
Add the dry ingredients together in a bowl and the wet ingredients together in a separate bowl. Pour the wet over the dry and mix together. Scoop into a muffin tin greased with coconut oil (or use silicone OR unbleached muffin cups, as you prefer) and bake at 350F 18-23 minutes. Done when toothpick inserted comes out clean. Let cool on a wire rack. Store leftovers in a container with a tight fitting lid in the pantry or fridge.
When I first got into the veg-head scene many years ago, agave was all the rage! This is what I used initially in this recipe, but since agave has since been demoted to little more than high fructose corn syrup, I've since replaced it with other high quality sweeteners. Honey and maple syrup can be used, but to make this SUF, definitely go for a stevia blend and feel free to add more or less according to your taste :)
Bananas give a moistness to this recipe ---they are called banana muffins after all! --- but I've made these muffins without them as well for a drier effect. You could then call these muffins, um, raisin muffins ;)
Speaking of which, you can use whatever type of raisins you like (flame, manukka, golden hunza, etc.) Chocolate chips is another fun alternative ;) And I'm sure an equal amount of finely chopped dates, dried blueberries or cranberries would also work well.
A few last considerations:
One final note: omitting the coconut oil in this recipe means the only fat used is 2 Tbsp of healthy flax or chia seed. That equals 1/2 tsp of flax/chia per muffin, making it pretty LOW FAT!! If you do use the coconut oil, you'd be getting in 1/2 tsp of coconut oil + 1/2 tsp of chia/flax for each muffin. That's still quite low fat and pretty darn healthy!
As always, Enjoy :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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