Ingredients
- 260 grams Canteen flour blend (2 cups) (see notes)
- 25 grams GF oat flour (1/4 cup)
- 50 grams granulated sugar (1/4 cup)
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- 55 grams almond milk (1/4 cup)
- 55 grams orange juice (1/4 cup)
- 120 grams banana (large) pureed
- 3 extra large eggs
- 115 grams canola (or neutral) oil (1/2 cup)
- 1 teaspoon vanilla extract
- 120 grams roughly chopped pecans (1 cup)
- 80 grams chocolate chips (1/2 cup)
Instructions
- Preheat oven to 350°F. Place liners in two 12-count muffin pans (about 16-18).
- In a large bowl whisk together flours, sugars, baking powder, salt, cinnamon and baking soda. Puree banana in a food processor or blender adding in the orange juice. In a small bowl whisk together almond milk, pureed banana and orange juice mixture, eggs, oil and vanilla. Add to the flour mixture and stir until combined. Stir in pecans and chocolate chips. Scoop ⅔ full into muffin pans. Bake 16-18 minutes or until a toothpick comes out without crumbs. Cool in the pan for a few minutes and transfer muffins to a rack to cool to room temperature before serving.
Notes
Canteen flour blend is 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca flour by weight. See About Flour or Resources: Flour for more information.
