So, here's the thing ~ gluten free and dairy free baked goods can be yummy.
These muffins prove it. Howie couldn't believe they were GF.
When he kept commenting on how much he was enjoying them, I told him my secret.
GF/Dairy Free Banana Muffins ~ If you don't tell, no one will guess.
What you need:
1 cup mashed Bananas
2 large Eggs
1/2 cup Coconut Oil, melted
1/2 cup granulated Sugar (I use evaporated cane juice)
1/2 cup finely ground Almond Flour
3/4 cup Gluten Free flour mix
(I use Namaste Perfect Flour Blend which has xanthan gum included ~
it's my favourite brand of GF flour of all time.)
3/4 tsp Baking Soda
1/2 tsp Baking Powder
What you do:
Mix together the bananas, eggs, sugar and melted coconut oil in a mixing bowl.
In a separate bowl, mix together the remaining ingredients from the almond flour
through to the baking powder. Whisk together thoroughly.
Mix the wet ingredients together with the dry ingredients and stir until completely blended.
You could add in chocolate chips and/or chopped nuts if desired.
It's not necessary to add anything to these...they stand up well on their own.
Spoon into paper lined muffin tins.
Batter should come to the top edge of each of the paper liners.
Bake in preheated 350 degree F oven for 20 to 25 minutes.
Toothpick inserted into the centre of several muffins should come out clean.
Cool five minutes in pan and then remove to cooling racks.
Be sure to serve these while they're still warm.
However, even after they were completely cold,
Howie expressed his hearty approval and asked for another.
This recipe makes 9 or 10 regular sized muffins.
So, there you have it. A gluten free, and dairy free muffin that
tastes just as yummy (or, more yummy according to some)
as its wheat laden counterpart.
Who says Gluten Free can't be good?
With Love, Camille