Gluten-free Dairy-free Egg-free Banana Amaranth muffins
1 1/4 cup amaranth flour
1/4 cup + 2 tbsp. arrowroot powder
1/4 cup organic sugar
2 tsp. baking powder
dash salt
1/2 cup + 2 tbsp. oil
2 tbsp. honey
1 tsp. vanilla
1 ener-g foods egg replacer egg (1 1/2 tsp. powder, 2 tbsp. warm water, whisked together)
2 mashed ripe bananas (about 1 cup)
Preheat oven to 375F and grease mini muffin tin with palm oil shortening.

Combine dry ingredients in a large bowl. Whisk together wet ingredients in a medium bowl and then add to large bowl with dry ingredients. Fold together.

Use a tablespoon (slightly less than full) to fill your mini muffin tins.

Bake for 15 minutes or until golden brown. Cool and then enjoy!

Add 1/4 cup hemp milk to use this batter for waffles. Grease waffle iron well and cook until well done as waffle is rather delicate. If the waffle separates as you start to open the iron, simply close and wait another minute or so. Gently detach from iron with a spatula.