These hearty muffins are tasty and energy packed. I find they’re a particular favorite with the toddler set.

　　

Ingredients

makes 12 muffins

　　1/4 cup canola oil

　　1 cup light agave nectar

　　1 1/2 cups mashed ripe banana

　　2 tablespoons freshly squeezed lemon juice

　　1 1/2 teaspoons ground cinnamon

　　1/4 teaspoon ground nutmeg

　　3/4 cup golden flaxseed meal

　　2 1/2 cups Basic Gluten-Free Flour Mix (page 19)

　　3/4 teaspoon xanthan gum

　　1 1/2 teaspoons baking soda

　　1/2 teaspoon salt

　　1 cup raisins

　　

Step 1

Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.

　　

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, mixing on medium speed for about 20 seconds.

　　

Step 3

Add the mashed banana, lemon juice, cinnamon, and nutmeg, and mix for 20 seconds. Add the flax meal and mix until combined, about 10 seconds.

　　

Step 4

In a separate bowl, combine the flour mix, xanthan gum, baking soda, and salt.

　　

Step 5

Add the dry ingredients to the wet and mix on low until just combined, about 20 seconds.

　　

Step 6

Turn off the mixer and fold in the raisins.

　　

Step 7

Fill the liners to the rim with batter. They will be heaping.

　　

Step 8

Bake in the center of the oven for 25 minutes, or until lovely golden brown on top, rotating the pan halfway through. Transfer the muffins to a cooling rack.

　　Allergen-Free Baker's Handbook