By Jacynthe René
Looking for a delicious muffin to satisfy your family? Try this recipe by Jacynthe René, mother, actress and healthy living ambassador.
- ⅓ cup coconut oil, melted
- 1¾ cup gluten-free flour
- 3 tsp gluten-free and aluminum-free baking powder
- ¼ tsp baking soda
- 1 pinch salt
- ½ cup maple syrup
- ¼ cup ground chia seeds
- ¼ cup filtered water
- 3 bananas, mashed
- Squeeze of lemon juice
- ¼ cup carob chips
Grease a muffin pan with coconut oil.
Preheat the oven to 350 ° F.
Pour the chia seeds in a cup and add filtered water to just over 1/3 cup total. By the time you prepare the other ingredients, chia seeds will have taken a gelatinous texture.
In a bowl, combine flour, baking powder, baking soda and salt.
In a smaller bowl, combine coconut oil, maple syrup and chia seeds mixture.
Add mashed bananas and a squeeze of lemon.
Pour into the dry ingredients.
Mix well. Add carob chips.
Bake for 30 minutes.
Remove from muffin tray. Wait until cooled to enjoy.