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Gluten-Dairy-Egg FREE Banana, Zucchini and Chia Seeds Muffins

Category: Gluten Free

Difficulty: Easy

Prep Time: 10 min  

Cook Time: 20 to 25 min  

Servings: 12


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Ingredients:

1¾ cups rice/coconut flour/almond flour or *spelt Flour*
½ cup chia seeds
1 cup coconut sugar or organic cane sugar
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
1½ cups coarsely grated zucchini (from 1 large zucchini)
⅓ cup mashed ripe banana (from 1large banana or 2 small ones)
1 cup almond milk
1 tsp pure vanilla extract

** Spelt is a species of wheat, so spelt and spelt flour are NOT gluten-free. **Spelt is considered an “ancient grain”, which is assumed to be better than modern, highly developed varieties. There is some truth to this, but if you have a gluten allergy or celiac disease, be careful. See note Below

Method:

Preheat oven to 350°F. Lightly coat 12 standard muffin cups. In a large bowl, whisk together flour, chia seeds, sugar, baking soda, baking powder, salt, and cinnamon. In a small bowl, mix together zucchini and banana, almond milk, and vanilla. Add wet mixture to flour mixture and stir until combined (do not over mix). Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes.

Serves 12.

 


**Spelt is considered an “ancient grain”, which is assumed to be better than modern, highly developed varieties. There is some truth to this, but if you have a gluten allergy or celiac disease, be careful.

Spelt is a type of wheat, but not a modern variety. It may be tolerated in small or even large amounts, by some people with a wheat allergy or gluten allergy. Spelt is different enough from modern wheat to have different proteins, and it has less gluten than modern wheat.

Use caution if you have a gluten allergy, gluten intolerance or wheat allergy. If your symptoms are severe, you will want to completely avoid spelt because it probably isn’t worth the risk, but if your symptoms are relatively mild, you may want to try some and see how you react. If you tolerate spelt, have small amounts occasionally (no more than once per week) for a while, before deciding if you can tolerate more.

Avoid if you are celiac! If you have celiac disease, you must avoid all spelt, just like any other form of wheat. Spelt is not safe for celiacs.

Interview with Dr. William Davis, Author of Wheat Belly: Is Now Yours For Free!