Gluten Free Muffins {banana, apple, blueberry, zucchini}
Author: Donielle
Recipe type: Gluten Free Muffins
Cuisine: breads and grains
- ⅔ cup sorghum flour
- ⅔ cup brown rice flour
- ⅔ cup tapioca flour
- ⅔ cup whole cane sugar (sucanat or rapadura)
- ¾ tsp xanthan gum
- 2 tsp baking powder (aluminum free)
- ¾ tsp baking soda
- 2 tsp pumpkin spice OR cinnamon
- ½ tsp sea salt
- 1 cup whole plain yogurt OR kefir
- 1 egg
- 5 Tbsp melted coconut oil (or butter)
- 2 ripe bananas, mashed
- (you can also use 1 cup applesauce, blueberries, or 2 cups shredded zucchini/carrots)
- Preheat oven to 375 degrees and grease muffin tin.
- Combine all of the dry ingredients in a stand mixer or large bowl.
- In a second bowl, stir together the yogurt (or kefir) egg, coconut oil (or butter), along with your choice of fruit/veggie.
- Pour the wet ingredients into the dry ingredient bowl and stir gently until well combined.
- Fill muffin tin ⅔ full and bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for a couple of minutes and transfer to a cooling rack. or eat them warm with some nice grass-fed butter.
Recipe by Apothecary Kids at http://www.apothecarykids.com/gluten-free-banana-muffins/
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