Makes 12 muffins
3/4 cup unsweetened coconut milk
1/2 tsp apple cider vinegar
1 cup + 3 tbsp unsweetened applesauce
1 packet stevia
1 cup brown rice flour
1/4 cup quinoa flour
1/4 cup whole flax seeds
3/4 cup rice bran
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg or cloves
1/8 tsp sea salt
dash of cayenne pepper
1/3 cup golden or regular raisins
1/2 cup walnuts, chopped
1 ripe banana sliced into 12 slices
optional: gluten free rolled oats for sprinkling on top
Directions:
Preheat oven to 350F and lightly grease 12 cup muffin tin.
In a large bowl, whisk together the coconut milk and apple cider vinegar; allow it to rest for 1 minute to curdle a bit. Add the applesauce and wisk to completely incorporate them.
In a separate bowl, sift together the quinoa, rice flour, rice bran, baking powder, baking soda, stevia, spices and salt. After sifting mix in the flax seeds and add all the dry ingredients with the wet ingredients. Fold, and moisten, do not over mix. Fold in the raisins and walnuts. Use an icecream scoop or big spoon to scoop the batter into the muffin pan, or cups if you are using them.
Add sliced banana's on top of batter and sprinkle oats and a touch more of stevia if you like.
Bake for 28 to 30 mins or until a toothpick inserted in the middle of a muffin comes out clean. Allow the muffins to cool in the tin for 10 minutes and then enjoy!
