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Amaranth Banana Chocolate Muffins

Posted on Apr 12, 2015 in Blog, Sweet Tweets | 0 comments

2015-03-01 17.58.49

Birdseed Amaranth Banana Chocolate Muffins


1 large cup amaranth puffs

½ cup buckwheat flour

1 cup Birdseed AP flour (ALTERNATIVE: 1/2 tapioca or potato starch, 1/4 cup chick pea flour, 1/4 millet flour)

½ cup rice flour

2 tsp baking powder

1/3 cup brown sugar

150g maple syrup

150g EVOO

180 – 200g almond milk or rice milk or coconut milk

10g (1 large Tbsp) vanilla

7g (1 large tsp) vinegar

2 bananas chopped into small pieces

½ block of dark chocolate chopped finely

 OVEN: 180oC

Add liquid to dry with banana bits and chocolate bits. Mix until JUST combined. Add a bit more milk to loosen your batter if it’s too stiff and thick. You want a semi-thick batter. Spoon into muffin papers. Top with puffed amaranth. Cook at 180oC for around 20 – 25 mins, until skewer comes out clean.

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