Gluten Free Soaked Grain Banana Chocolate Chip Muffins

Yesterday evening I made Pumpkin Chocolate Chip Muffins and converted it to using gluten free grains and flours.  Sadly I did not write it down but did a “bit of this and a bit of that”…I will try it again and write it down as they worked out fabulously!  I had cooked leftover brown rice in the fridge and blended that till smooth with the pumpkin and egg mixture and then added rice flour and tapioca flour to make it the right consistency.  No one knew they were gluten free they were so good!  I also read about soaking grains last evening and came across a really neat blog called “Wholemade” and used her recipe to make Gluten Free Soaked Grain Banana Chocolate Chip Muffins.  I made a few minor changes to suit our tastes but most of the recipe is hers.  I like the fact that these muffins keep well, are not crumbly and use no guar or xanthan gums.  This recipe is gluten free, egg free and if you switch out the 1/4 cup milk for water or a non dairy milk and use non dairy chocolate they will be dairy free.
Gluten Free Soaked Grain Banana Muffins 
1 1/3 cups brown rice – raw, uncooked
1/2 cup millet – raw, uncooked
1/3 cup buckwheat groats – raw uncooked
1 tablespoon white vinegar
Soak the above grains and vinegar in bowl covered well with water.  Soak overnight and drain in the morning.
Next morning add to blender:
Soaked grains (the brown rice, millet and buckwheat)
1 1/4  cups water
1/4 cup milk
1 cup banana -mashed, very ripe (about 3 bananas)
2 tablespoons canola oil or other oil
4 tablespoons corn syrup or honey
1 teaspoon vinegar
1/4 cup flax meal
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
I use a large heavy duty Vita Mix Blender.  If you have only a regular blender I would suggest doing half at a time.  Puree on medium to start and then on high to get it really smooth.
Once smooth Stir in:
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chocolate chips
Line 2 muffin pans with paper liners.  Fill almost to the top.  Bake at 375 degrees for 25 minutes or until light brown.  Makes 24.

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