Last weekend’s morning treat


Empty Muffin Tin

I made Gluten Free Banana Muffins Saturday morning.

We finished them off early Sunday.  (I have been attempting to finish this blog post since Saturday!)

Here’s my own adaptation from a recipe for Grain-Free Banana-Nut Muffins from The Allergy Self-Help Cookbook.  I liked how they turned out, slightly sweet but more hardy.

2 cups Outrageous Baking Gluten Free Flour

1 1/2 tsp baking soda

1/2 tsp unbuffered vitamin C crystals

dash of salt

1/4 tsp ground nutmeg

2/3 cup chopped almonds

5 bananas (approx. 2 cups)

1/3 (a little less) olive oil (I know it seems weird but it tastes fine)

1/4 cup agave nectar (you can also use honey or maple syrup)

a little almond milk

Preheat the oven to 375 degrees F.  Oil two 12-cup muffin pans (this recipe, for me anyway, usually makes about 18).

Sift the flour, baking soda, vitamin C, salt and nutmeg into a large bowl.  Stir in the nuts.

Break up the bananas into 1″ pieces and place them in a blender.  Process for 30 seconds, or until smooth.  Look on blender to see that it made 2 cups (more or less).  Add the oil and agave nectar and process just until mixed (if the consistency is too thick, add a little almond milk).  Pour into the flour mixture and mix just until combined.  Don’t overmix.

Spoon into the prepared muffin cups, filling them about 1/2 to 3/4 full.  Bake for 17-20 min, or until firm when touched in the center and a cake-tester inserted in the center comes out clean.  (I like mine a little crispy brown on top!)

Enjoy, we obviously did.


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