Muffins Galore

So, if you haven't noticed yet, I like muffins. I think I'm attracted to them as a single-serving source of deliciousness. I like that I can put a bunch in the freezer for later (my freezer has the butternut squash-date muffins waiting for me right now) and I like that if I take a single serving nothing dries out or goes stale. And of course, it makes it that much easier to share with anyone who might want some.

Banana-Raisin Muffins

Makes 12 Muffins

2 tbsp Flax Meal
1 1/2 banana, mashed into pulp
1/2 cup raisins
1 cup sugar (your choice of what kind, but solid only - not liquid)
1/4 cup coconut oil (this is more soild than liquid, so shortening or butter could be substituted)
1/2 cup sorghum flour
1/2 cup quinoa flour
1/2 cup teff flour
1 tbsp baking powder
1 tsp xanthan gum
2 tbsp hot (not quite boiling) water
dash of nutmeg
dash of cinnamon

Take 2 tbsp of flax meal and put in a small bowl with 6 tbsp room temperature water. Let sit for approx two minutes, until thick and goey.

In large bowl, add banana mash, sugar and coconut oil and mash together until evenly mixed. When thickened, add flax meal mixture and stir until evenly combined with banana mixture.

Add xanthan gum, baking powder, cinnamon and nutmeg. Mix until combined for a approx 3 minutes. Add flours and mix until evenly combined.

Stir in raisins

After mixture is evenly combined add the 2 tbsp hot water and stir for a about a minute until it is evenly mixed.

Evenly distribute the batter into 12 paper lined muffin cups.

Bake at 350 for 20 minutes. Let cool in pan for 20 minutes, and then on wire rack until completely cool. Enjoy!

Note: You might want to consider refrigerating these as gluten-free products tend to have a shorter shelf life than regular baked goods.