Thursday, November 15, 2012

Chocolate Cinnamon Muffins (GF)

3/4 cup Garbanzo Bean Flour
1/2 cup Quinoa Flour
3/4 cup Sweet White Rice Flour
1/2 cup Hershey's Unsweetened Cocoa Powder
1 tsp Xanthan Gum
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp ground cardamon
1/2 cup almond milk
2 medium to large very ripe bananas, mashed
2/3 cup date syrup 

Mix date syrup, almond milk and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 375 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 12 muffins:  Calories 179, Total Fat 3.5g, Cholesterol 0mg,  Sodium 56mg, Carbs 36.8g, Fiber 3.4g, Sugars 14.9g, Protein 5.8g

Trust in the Lord with all your heart; do not depend on your own understanding.
Proverbs 3:5 (NLT)

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