Gluten free & Dairy free Muffins
Since I’ve entered into the world of food allergies with my younger son this year, I am revamping many of my old recipes to be food allergy free. These muffins are gluten and dairy free, and are still just as delicious! Whether you have food allergies or not, give these muffins a try and let me know what you think! They are great in the morning and full of fiber, good fats, and proteins.
1/4 cup of coconut oil
2-3 ripe bananas
1 cup of organic unsweetened apple sauce
2 large organic eggs
Choices: 1 can of pumpkin or 1 cup chopped apples or 1 cup of blueberries or 1 cup of raisins
1/2 cup of Bob’s Red Mill 1 to 1 gluten free flour
1/2 cup of ground almonds
1 cup of gluten free oats
1/4 cup of ground flax seeds
2-3 tablespoons of chia seeds
1 tsp of baking soda
1 tsp of baking powder
1 -2 tsp of cinnamon
Preheat oven to 350 degrees. Mix wet ingredients together with a bowl and a fork. Add dry ingredients and mix until just moist. Don’t over mix! Pour into muffin pan and bake for 20-25 minutes. Muffins should have spring back when you touch them. Don’t overbake. They should be moist and not too dried out.
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