Thank you all so much for your supportive words about me speaking at BlogHer Food! I can’t tell you how much it means to me to have you all behind me! I will envision you all there in the group! I’m nervous, but really excited! I will be speaking with an extremely intelligent group of women, so I will be in great company.
Do you want to hear something odd that happened here this weekend? I did not bake anything. Really, even I felt weird about that. It was Easter weekend and not one thing came out of my oven...weird. We worked more on the house and spent our down time hanging out on the patio chatting it up with the boys. The illustrator cooked a huge pork roast on Thursday, then he made pintos and pork in the crockpot…I cooked a huge pot of red beans for me so I could have similar eats for the weekend…we kept the food easy and I was glad about that. The boys were seriously craving ice cream so we bought ice cream for Easter treats after dinner for them. It was a great productive weekend.
So, what do I do when everything is clean here? I BAKE! We had bananas that were on their last leg and the illustrator warned me that they were about to be thrown up to the animals (we live backed up to 10 acres of green space, so sometimes we feed the critters). Um, no, I never throw a banana away! This is a recipe that I made months ago and never shared. So, I figured I would make it again! I know, shocking I made a recipe more than once...and no, this is not just another banana muffin recipe.
There is no way you could ever tell this muffin is gluten free. I used Kinnikinnick gluten free graham crumbs for a little flavor bonus and the brown sugar sprinkled on top before baking these makes them extra special since it caramelizes and gets all gooey.
Gluten Free Dairy Free Egg Free Banana Graham Muffins (makes 12)
1 cup almond milk 1 TBSP apple cider vinegar 2 TBSP flax meal 6 TBSP hot water 1/2 tsp xanthan gum 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/4 tsp fresh nutmeg 6 TBSP brown sugar, plus 1 TBSP for topping 2 cups mashed banana (1lb without peel)
Preheat the oven to 400 degrees. Spray a 12 cup muffin tin with nonstick spray or line with cupcake liners.
In a cup, mix the almond milk and the apple cider vinegar, set aside. In a small bowl, combine the flax meal and hot water, set aside. You will need these to sit while you mix the dry ingredients.
In a larger bowl, combine the all purpose flour through brown sugar. Mix well. Next add the almond milk mixture, the flax mixture and the bananas to the dry ingredients. Whisk just until blended. Evenly distribute the batter into the muffin tin. Sprinkle each muffin with ¼ tsp brown sugar. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Labels: breakfast, gluten free, quick bread |
Oh how nice to live up near the green space! And those muffins look fantastic. But I think everything you make looks terrific!
Hope you're having a good Tuesday.