Chocolate Chip Espresso Muffins
Dry ingredients: 1/4 cup buckwheat flour 1/4 cup teff flour 1/4 cup sorghum flour 1/4 cup brown rice flour 1/4 cup sweet rice flour 1/4 cup tapioca starch 1/4 cup potato starch 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp sea salt 1 tsp espresso powder, optional 1/2 tsp ground cinnamon 1/3 cup coconut sugar Wet ingredients: 1 tbsp egg replacer mixed with 1/4 cup + 2 tablespoons warm water 1 dropper vanilla stevia (or plain stevia, or eliminate and replace with 1/3 cup sucanat or coconut sugar) 1/3 cup grapeseed oil (or other oil) 2 tbsp almond butter 1 tsp vanilla extract 2 bananas, mashed Extras: 1/2 cup chocolate chips (plus extra for the top of each muffin) 3/4 cup walnuts, chopped and toasted (350 degrees for five minutes) Preheat oven to 350 degrees. Blend dry ingredients in a bowl until thoroughly combined (from buckwheat through coconut sugar.) Mix egg replacer with water until frothy. Add to dry ingredients, along with stevia, oil, almond butter, vanilla extract, and mashed bananas. Mix well. Fold in the chocolate chips and walnuts. Spoon into greased muffin tin (about 2/3 full. If desired, gently place (don't push) three chocolate chips on the top of each muffin. Bake for 25 minutes. Allow to sit in muffin tin for five minutes then immediately remove from pan and place on rack to cool. Important note: wait until thoroughly cool to eat.