I am so proud! This is the first wheat-free & vegan recipe I have created myself (after reading a bunch of recipes) AND it was good. Really good. I would feed this to my friends who are not GF/Vegan without question.
1/2 cup quinoa flour
1/2 cup quinoa flakes
2 tsp baking powder
1 tsp baking soda
1/2-1 tsp fine sea salt
2 tbsp pure maple syrup
3 mashed bananas (I prefer frozen ones that I have defrosted and then mashed)
2 tsp egg replacer
4 tbsp warm water
1 cup vegan chocolate chips
1 cup vegan powdered sugar
1 tsp vanilla
about 3 tbsp soy milk
Preheat the oven to 400 degrees. Spray a muffin pan with non-stick spray or put in muffin papers.
In one bowl mix together the quinoa flour through the salt. Mix with a spoon until fully combined.
In another bowl mix together the bananas and maple syrup. (If the bananas are not already mashed put them in the bowl first and mash them before adding the syrup.) In a small bowl mix the egg replacer with the warm water. Whisk this together (or use a fork) until it is frothy and combined, and there are no lumps. Add this to the banana mixture and combine well.
Add the banana mixture to the dry ingredients until well combined. Then stir in the chocolate chips.
Fill the greased muffin tins 2/3 full. Bake for 18-20 minutes. Mine got rather brown, but the insides were still soft. We like them like this. If you do not, you might want to try lowering the heat to 375 and baking for 20 minutes and then checking.
When they are done let them cool on a rack.
While they are cooling put the powdered sugar in a bowl and add the vanilla and mix. Add the soy milk a little at a time until the consistency is thin enough to drizzle over the top.
When the muffins have cooled a bit (you don’t want right out of the oven hot, but neither do you want cold) drizzle the glaze over the top. I like a zig-zag pattern but you can cover the tops if you want. Let cool a little more and then enjoy!