Ingredients
1 cup *gluten-free flour mixture*
1/2 cup JK almond flour
1/2 cup oat bran (made into flour)
1/4 cup stoneground white rice flour
1/4 cup brown sugar
1/4 cup white sugar
2 tablespoons tapioca starch
1 tablespoon baking powder
1 tablespoon golden ground flaxseed
1/2 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup soy milk
1/4 cup organic canola oil
1/4 cup Kiju orange-mango juice
1/4 cup agave nectar
1 banana (finely diced)
1/2 cup cuisine camino chocolate chips
Whirl oat bran in blender (I used magic bullet with mini cup - worked perfectly for this) until it turns into flour. Sift all dry ingredients (including the freshly ground oatbran) together into large mixing bowl. Stir in the chocolate chips. Measure wet ingredients into a two cup measure, stir together and pour into center of dry ingredients. Add finely diced bananas on top of liquid ingredients. Stir till all is mixed together. Let sit for a few minutes (this allows batter to thicken slightly). Use about 1/4 heaping cup batter per muffin (I used the If You Care baking cups). Bake at 375 degrees for 20 minutes. Makes 12 very tasty gluten-free muffins!
*Gluten-free flour mixture: 2-3/4 cups organic brown rice flour, 1/2 cup tapioca starch plus 1/4 cup Bob's Red Mill Almond Meal. This makes 3-1/2 cups gluten-free flour.*
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