Iron-Rich Gluten-Free Vegan Muffins

In a medium bowl, whisk together the all purpose flour, baking soda, salt, cinnamon, and nutmeg until well combined.

Ingredients

15 mL of Baking Soda

475 mL of All Purpose Flour

2½ mL of Salt

5 mL of Cinnamon

1¼ mL of Nutmeg

Equipment

Bowl

Whisk

In a large bowl, mash the bananas with the agave nectar, molasses, applesauce, cooking oil, ginger, and vanilla until the mixture is smooth and well blended.

Ingredients

3 pieces of Banana

120 mL of Agave Nectar

30 mL of Molasses

120 mL of Applesauce

80 mL of Cooking Oil

5 mL of Ginger

5 mL of Vanilla

Equipment

Bowl

Potato Masher

Gradually add the dry flour mixture to the wet banana mixture, stirring gently until just combined.

Ingredients

240 mL of All Purpose Flour

15 mL of Banana

Equipment

Bowl

Wooden Spoon

Fold in the quinoa, sunflower seeds, chia seeds, and flax seeds until evenly distributed throughout the batter.

Ingredients

120 mL of Quinoa

15 mL of Flax Seeds

60 mL of Sunflower Seeds

15 mL of Chia Seeds

Equipment

Bowl

Wooden Spoon

Pour the batter into the prepared baking pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Ingredients

15 mL of Baking Soda

Equipment

Baking Pan

Oven

Toothpicks