I made them with flax milk soured with vinegar, egg, applesauce for the banana, and quick-cooking oats
Ingredients
¼ cup fresh ground flax
¼ cup gluten free oat or rice bran
1¼ teaspoons baking soda
1 cup buttermilk
1 egg or flax egg
⅓ cup honey
⅓ cup coconut oil, melted
1 small banana, mashed
1½ cups gluten free flour, such as Bob's Red Mill 1 to 1, King Arthur, or Pamela's
½ cup quinoa flakes or quick cooking oats
2-3 Tablespoons hemp seeds (I used 3 T)
½ - 1 teaspoon cinnamon (I used 1 teaspoon)
½ teaspoon salt
1 cup organic raisins
Maple Glaze Ingredients:
6 Tablespoons powdered sugar, sifted
2 Tablespoons pure maple syrup
Instructions
Preheat the oven to 350 degrees.
Create a starter mixer by combining fresh ground flax, rice bran, baking soda, and buttermilk. Let it rest for 10 minutes.
In a large bowl, mix together the egg, honey, coconut oil, and banana.
Once the starter has rested, add to the mixing bowl with the wet ingredients. Stir until combined.
Whisk in the flour, quinoa flakes, hemp seeds, cinnamon, and salt.
Once the batter is smooth, fold in the raisins.
Dollop the batter into a greased muffin tin, filling each cup only ¾ of the way.
Bake in the oven for 12-18 minutes, or until an inserted knife comes out clean.
As the muffins bake, make the maple glaze by whisking the sugar into the maple syrup until smooth. It will be thick.
Once the muffins are out of the oven, allow them to cool only slightly then drizzle with the Maple Glaze.
Notes
Variations: Substitution for buttermilk: make a soured milk by mixing 1 Tablespoon of apple cider vinegar with milk of choice to yield 1 cup. Substitution for honey: ⅓ cup coconut sugar Substitution for banana: ¼ cup applesauce Substitution for raisins: fresh berried or Zante currants
Recipe by Pamela Salzman at https://pamelasalzman.com/gluten-free-raisin-bran-muffins-recipe/