Photo © Gwen Styles
For a while we thought my daughter, Gwen Junior (that’s not really her name), had a gluten intolerance, so we stocked up on gluten free crap (which is WAY MORE EXPENSIVE I’LL HAVE YOU KNOW) and I set about learning this nutritional lifestyle. In the end, the girl turned out not to be intolerant, but I’ve kept us somewhat… lower-gluten, if you will. We feel healthier just cutting down.
Photo © Nutritious Foodie
Today, I did some baking for an upcoming Federated Health Charities bake sale at my office. In addition to raisin bran and blueberry bran muffins, I made a small batch of gluten free banana mini muffins, and they were the best of the bunch!
Gluten Free Banana Mini Muffins
Ingredients:
- 1/2 cup butter
- 1 cup brown sugar
- 2 eggs
- 2 overripe bananas, mashed
- 1 cup rice flour
- 1/4 cup almond meal/flour
- 1 tsp baking soda
- 1 pinch cinnamon
- 1/2 tsp salt
Directions
- Preheat the oven to °350F and grease mini muffin tin
- Cream butter and brown sugar; add eggs and bananas and beat well with electric mixer
- Blend dry ingredients and add to wet mixture; mix until smooth
- Spoon into muffin tins and bake for 20-22 minutes
Note: Does not bake well with big fat juicy fresh blueberries. Better to eat those straight out of the container.
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