Amaranth is an ancient grain similar to quinoa, and was used by the Aztecs for centuries. It is gluten free and is considered a complete protein. It also has a larger amount of the amino acid Lysine than most other grains do. It is an excellent source of fiber, iron, magnesium, and calcium. It has a very unique, nutty flavor that goes well with the banana in these vegan banana amaranth muffins.
Makes 12 standard muffins
1 1/2 teaspoons Ener-G egg replacer (or 1 egg)
2 tablespoons warm water
3 over ripe bananas, mashed
1/3 cup vegetable oil
3/4 cup water
2 cups amaranth flour
1/4 cup arrowroot
1 tablespoon baking powder
1/4-1/3 cup Florida Crystals, or sugar
1/2 cup pecans or walnuts, optional
Preheat oven to 325 degrees.
Mix egg replacer and 2 tablespoons of water together until blended. If using an egg, omit the water. Add the mashed bananas, oil and 3/4 cup water. Mix well then set aside.
Combine the next four ingredients. Stir well. Add the liquid ingredients to the dry ingredients and stir just until combined. Add nuts.
Pour batter into lined muffin cups approximately 2/3 full and bake until tops are browned, approximately 35-40 minutes.