Gluten-free High Fiber Muffins

If you are looking for a high-fiber way to start the day, this is a basic recipe that you can adapt to your tastes.  I modified the recipe from one that I found on the Gluten-free Girl blog.  I cut the sugar-- as I  had some overripe bananas to use-- and I swapped out nondairy milk for the buttermilk.  I also added some spices and dates instead of figs.  These would also be good with some grated carrot added to the mix.

My whole grain flour mix includes sorghum (250g), brown rice (250g) and teff flours (200g) plus cornstarch (150g) and sweet rice flour (150g).  This mixture will be more than enough for to make this recipe twice.  Store the remaining flour in an airtight container for the next time!

Gluten-free High Fiber Muffins
Adapted from Gluten-free Girl
Makes 16-18

350g whole grain gluten-free flour mix (see note above)
1/2 tsp baking soda
1/2 tsp baking powder
80g dark brown sugar
1 tsp cardamom
1/2 tsp cinnamon
1 tsp salt
2 eggs
180g mashed banana
120g non dairy milk
100g vegetable oil (I use grapeseed)
1/2 c chopped dates (or raisins)
1/2 c chopped walnuts

Preheat oven to 350 degrees.  Line muffin tins with parchment paper cups.

Combine flour, baking soda, baking powder, sugar, spices and salt in a large bowl.  Whisk together.

Whisk together the eggs, banana, milk, and oil in a small bowl.  Add them to the dry ingredients and combine well.  Add the dates and walnuts and stir again.

Fill the muffin cups 3/4 full.  Bake for 25-30 minutes, until cracks form on the top and a toothpick inserted in the center slides out clean.  Let cool completely before storing.