Gluten Free Muffin Base (GF)

Gluten free muffins have been one of the hardest things I've found in the past 5 years!  they have either been like cupcakes, or way too dry for the most part. just generally unenjoyable.

I've finally found a recipe that works for us! not only that but it's easily exchangable flavour-wise.  based on this recipe I have tweaked it slightly to suit us.  I have had to add extra liquid because of the banana flour and chia seeds.

Gluten Free Muffin Base - makes 12
1/2 cup banana or coconut flour
1 1/2 cups Gf plain flour
1 tspn bicarb soda
1 tspn baking powder
1 tspn xanthan gum ( this is probably optional though i haven't tried it without yet)
1/2 tspn salt
3/4 cup coconut sugar
1/4 cup chia seeds
1/2 cup rice bran oil
1 tspn apple cider vinegar in a cup measure, topped up with rice milk to fill
1 1/2 cups yoghurt (i used jalna vanilla)
2 eggs
1 tspn vanilla essence

plus whatever flavourings you like, around 1 cup-ish *

mix dry ingredients well - if you have lumps use your fingers to squish them out :)
most flavours are better mixed in with the dry ingredients

in a separate bowl mix wet ingredients well

pour wet ingredients over dry and mix with a large spoon until JUST BARELY mixed

place in muffin tin and cook for 25 minutes at around 17'c

* we tried 3 flavours using:
Triple Choc
1 heaped tablespoon cocoa
1/3 cup each dark and white choc chips

1 punnet (around 3/4 cup) fresh or frozen blueberries
either 5 strawberries, topped and chopped into blueberry-sized pieces OR around 1/3 cup white choc chips

Spiced Apple
grate one apple
1/4 cup of my nut and seed mix 
add about 1.5 tspn cinnamon, around 1/4 - 1/2 tspn cardamom and a pinch of nutmeg and cloves

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