Subsitutions: you can use organic cane sugar instead of Truvia if you prefer. I would reduce the applesauce to 1/4 cup if you do to compensate for the sugar bulk and moisture. You can also delete the chia or flax if you don't have it. Let me know what you think!
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Adapted from gfJules Gluten-Free Chai Tea Muffins. See the original here!
Makes 12 muffins
- 1/4 cup Truvia or Natural Mate (or make your own with Erythritol and pure Stevia -see how here Homemade Truvia Sugar Substitute)
- 4 tablespoons butter or Earth Balance or coconut oil, room temp
- 2 large eggs
- 2 tablespoons local honey, opt
- 1/3 cup unsweetened applesauce
- 1 small very ripe banana, mashed
- 1 tablespoon pure vanilla extract
- 1 cup gluten free all purpose flour - I used non GMO gfJules Gluten Free All Purpose Flour.
- Note: gfJules includes xanthan gum in the mix. If yours does not, then add 1/2 teaspoon xanthan gum or 1 teaspoon ground psyllium husks.
- 1/2 cup Bob's Red Mill Almond Meal flour or sunflower seed flour if you can't have nuts.
- 2 tablespoons HealthWorks gluten free chia seed or flax seed
- 2 teaspoons gluten free baking powder
- 1 teaspoon baking soda
- 1 tablespoon gluten free ginger powder plus a pinch of green cardamom and a dash or two of cinnamon, to taste.
Next time I think I will open up one of my favorite Numi Organic Chai Tea bags, grind it in the coffee mill and add instead of the spices. I can't wait to try it!
Preheat oven to 350 degrees F/180 C. Line or grease muffin tin
- In a medium deep bowl, beat the Truvia and butter until creamy with a hand mixer for best results. Add eggs and mix, add honey, applesauce, banana and vanilla, beat for a few seconds.
- Combine dry ingredients in another bowl with a whisk, slowly add dry ingredients to wet ingredients and mix on low until combined and smooth. Batter should be fairly thick.
- Scoop 1/4 cup portions into muffin cups.
- Bake for 20 minutes or until brown and a stick comes out clean.
- Refrigerate covered for longer storage. Warm for a few seconds in the microwave.