Ingredients

• 1/2 cup Teff Flour
• 1/2 cup Coconut flour
• 3/4 cup Quinoa or All Purpose Flour
• 2 teaspoons Xanthan gum
• 1 1/4 cups Sugar
• 1-2 tablespoon Flax seed Optional
• 1 1/4 teaspoons Baking soda
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Allspice
• 3 Ripe Bananas
• 3/4 cup Canola oil
• 2/3 cup Water
• 1 teaspoon Vanilla

Egg replacer equal to 3 eggs

• 4 1/2 teaspoons Egg replacer
• 7 tablespoons Warm water
• 1 1/2 tablespoons Flax seed oil

Directions

Grease muffin pans (about 18 muffins) with Spectrum vegetable shortening. Heat oven to 350 degrees.
Combine all dry ingredients in a medium bowl.
In a large bowl, beat in a mixer or stir until well mixed all wet ingredients except egg replacer.
In a small separate bowl, combine egg replacer and warm water, whisk until dissolved. Add flax seed oil while whisking until well mixed and consistency similar to a thin egg.
Add egg replacer to wet ingredients and mix. Add flour mixture and beat 1-2 minutes or until well blended. Do not over mix. Spoon batter into muffin tins, about ¾ full. Bake 30 minutes. Remove, cool for 5-10 minutes then remove from muffin tin and let cool on cooling racks.
I freeze in ziplock bags then pull one out at a time, warm 15 to 20 seconds or defrost for 36 sec.
ENJOY!
(Still playing around with the recipe but this is the best outcome so far.)