Ingredients:
- Naturally White Cake Mix (16 oz.).
- 3½ cups GF Pancake Mix (20 oz.) or 3 1/4 cups GF APF.
- 2 tbs. sugar and 2 tbs. baking powder.
- 2 tablespoons of cinnamon.
- 8 small ripe bananas or 5 large. mashed 3 cups of walnuts or pecan.
- 1 cup of roasted sunflower seed.
- 1 cup of ground flax meal.
- 4 cups of boiling water.
- 2 large muffin molds
Baking Instructions:
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Combine Wet Ingredients: In a large bowl, stir together ground flaxseed and cinnamon. Pour boiling water over the mixture and let it stand for 5 minutes to allow the flaxseed to thicken. Mash in the bananas.
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Combine Wet and Dry: Stir in the remaining ingredients (except for the waffle mix) until well combined.
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Prepare Muffin Tins: Spray muffin tins with non-stick cooking spray.
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Fill Molds: Fill the muffin molds about 1/4 inch above the top with the batter.
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Bake: Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Cool: Let the muffins cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!
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