Although I expect this blog to be mostly about home schooling, i knew I might throw in a bit about our food allergy adventures and my cooking. So since I saw an invite to an allergy blog carnival, i thought i could sneak this in here . . .
These banana muffins are not only free of gluten and dairy, they are free of rice, egg, tapioca and xanthan – all things I can’t have yet. And just look, they look like real muffins! I actually prefer them with a darker buckwheat flour, they come out TOO sweet with the lighter flour.
Totally safe (for me) banana muffins:
- 1 (generous) cup mashed banana
- ½ c sugar
- ½ c oil
- 1 package vanilla soy yoghurt
- ¼ c golden flax meal
- 1 tsp guar
- ½ tsp cinnamon (optional)
- ½ tsp salt
- 1 tsp baking soda
- flour mix:
- ½ c corn flour
- ½ c buckwheat flour
- ½ c quinoa flour
- ¼ c potato starch
- 1/8 c corn starch
- 1/8 c quinoa flakes
Blend wet ingredients in large bowl. Add dry ingredients and mix well. Bake at 325 in non-stick sprayed muffin tin for 20 minutes or until tooth pick comes out clean (ok, that really means no batter – crumbs are ok!).
note: i like to take old bananas and peel them and keep them in the freezer. Take them out and thaw in the microwave, and they become extremely liquidy and easy to cook with.