1-1/2 cups Jubilee Gluten-Free Baking Mix
3/4 cup of dried fruit of choice or chocolate chips or a combination of both
1 cup of shredded coconut
1/4 cup chia seeds
1/4 cup hemp seeds
1/4 cup pumpkin seeds
1/2 cup of oil (or melted butter)
1/2 cup Jubilee Maple Syrup
1 tsp vanilla
3 large or 4 small mashed bananas
1/2 cup applesauce
Recipe Variation -nice for kids (or adults) that don't like seeds:
Omit the seeds, leave in the coconut (or don't) and add 1 cup frozen or fresh berries (sometimes I throw in a handful of chocolate chips too).
Preheat oven to 400 F. Grease muffin pan. In a large bowl combine 1-1/2 cup of dry mix with dried fruit/chocolate chips, coconut, chia seeds, hemp seeds and pumpkin seeds. In a medium bowl combine the wet ingredients and beat together with a whisk. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Fill muffin cups close to the top. Immediately put the muffin tray into the oven and bake for 5 minutes. After 5 minutes, reduce the temperature to 350 F and continue to bake for 12-14 more minutes, until an inserted toothpick comes out clean. Remove from the oven. Allow the muffins to cool in the tray for about 5 minutes then remove to a cooling rack.