{Gluten Free} Banana Orange Chia Seed Muffins

We have an orange tree in our front yard so I am always trying to come up with new and interesting ways to use our oranges before half of them end up falling off the tree and rotting in our grass. Yesterday with the help of my little man we made some really great banana orange muffins. They have just the right amount of sweetness. They are nice and moist and really simple to make.

What you’ll need:
A small & large mixing bowl
Muffin Tin
12 cupcake papers
1 cup & 1/4 cup measuring cups
Measuring spoons
Fork
Something to mix with
Microplane

Ingredients:
2 cups gluten free all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon of chia seeds
1 large orange (zest & juice)
2 mashed bananas
1 egg
3/4 cup of almond milk
1/4 cup of sunflower oil
1/2 cup of agave
1 teaspoon of vanilla

Now for the how to:
Preheat your oven to 350 degrees. Put cupcake papers in muffin tin. Do you have a little one around that likes to help out? I do! My little man loves to help me in the kitchen. Yesterday I put him to work on pealing the bananas and mashing them in the large bowl. While he was doing that in the small bowl I measured out the flour, baking powder, salt, chia seeds, and the zest of the orange. Once little man was done mashing the bananas I gave them a once over until that looked like this.
To the large bowl we then added the egg, milk, and oil. Here’s a tip if

you’re going to have to measure out something sticky like agave I like to measure my oil first so that it makes the measuring cup nice and slick and all the agave will come slipping right out. So next up is the agave and lastly the juice of that big orange. Then you’ll want to add in the flour mixture into the bowl of the wet ingredients. It’ll look something like this.

Now its time to fill up those muffin tins. I like using that same little 1/4 measuring cup that I used to measure my ingredients with to fill up my muffins tins. As you can see from the photo I fill up those bad boys all the way to the top. Bake them for 25 minutes. Once they come out of the oven let them cool on the cooling rack until you can handle them with your bare hands then remove them from the muffin tins and allow them to cool the rest of the way on your cooling racks.