Friday, July 2, 2010

Gluten Free Grab and Go great Banana Muffins!

Gluten Free Baking!

Experimented today with some gluten free baking. The recipes turned out delicious and were extremely quick to make and had a minimal amount of ingredients. I was especially excited about this particular recipe because almond flour and coconut oil are sources of omega-3 fatty acids. Omega 3’s are great sources for improving concentration and help with learning, and also helps with maintaining beautiful skin and happy moods. Almond flour is also a great source of protein and the bananas in the recipe are a great source of potassium. This recipe is fast, easy, delicious, nutritious and gluten-free; perfect for snacks and breakfast on the run.

Gluten Free Banana Bread/Muffins


1 cup teff flour
1 cup of ground almonds
2 tsp baking powder (make sure gluten free)
1 tsp cinnamon
½ cup of maple syrup
pinch of salt
4 bananas
1 tsp vanilla extract
½ cup of coconut oil
optional: add ¼ cup of chocolate chips


-Preheat oven to 340f/170c
-Grease a bread pan and sprinkle some almond meal on it, or just line it with baking paper, this will make it easier to take the bread out of the pan
-Mix the wet ingredients together and mix the dry ingredients together
-Combine these two without over mixing them
-Bake for approximately 1 hour or until a toothpick comes out clean
-The bread is edible right away, but it will be firmer after cooling

1 comment:

  1. Hey Dawn--these look awesome! Can't wait to try them on my gluten-free kids. Happy Independence Day! Stephanie