I needed to use up some old bananas so I decided to make banana muffins. While adapting my Grandma’s recipe to make it gluten free, I decided to make a few other changes to make it a little healthier. I substituted applesauce for the oil, and replaced the sugar with honey. The changes do not detract at all from the banana flavor. Since this recipe is gluten-free and dairy-free, I have decided to submit it to this month's edition of Go Ahead Honey, It's Gluten Free! The Cream of the Crop: Dairy-Free Delights.
Dry Ingredients:
1 cup of sorghum flour
1 3/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1 teaspoon xanthan gum
1 Tablespoon baking powder
1 teaspoon cinnamon
Wet Ingredients:
1/2 cup honey
2 beaten eggs
1 cup almond milk (you can use rice or real milk)
1/2 cup applesauce
1 1/2 cups mashed bananas
Directions:
1. In a large mixing bowl sift or whisk dry ingredients together. Make a well in the center.
2. In a medium bowl, mix wet ingredients together.
3. Pour the banana mixture into the well. Stir just until moistened (batter should be lumpy). At this point you could add 1 cup of chopped nuts if you like.
4. Spoon into lightly greased muffin pan. Fill each cup 2/3 full. Bake at 400 degrees for 18 – 22 minutes or until an inserted toothpick comes out clean. Makes 2 dozen.
N.B. These freeze well.
How are you using up food to prevent food waste?
For more gluten free recipes, visit Slightly Indulgent Tuesday at Simply Sugar and Gluten Free.
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