Yes! I’m still baking for my kiddos. I’m still trying to surprise them now and then with some treats! I saw these muffins that looked like large donut holes, wrapped in sugar and I knew I had to give them a whirl! They were modified from a sugared chai latte GF banana muffin recipe.
BANANA PECAN – DONUT HOLE MUFFINS
(dairy, egg, soy and gluten free!)
2 T ground flax-seed
1/3 cup water
1/2 cup coconut or almond milk
1 1/2 t. apple cider vinegar
1/2 cup dairy/soy free butter or single-serving container of natural applesauce.
1/2 cup pure maple syrup
3 ripe bananas mashed
1 cup GF brown rice flour or sorghum flour
3/4 cup GF all-purpose flour mix (Pamela’s or something like this)
1 t. baking soda
1/4 t. xanthan gum
pinch of sea salt
1/2 cup diced Natural pecan pieces
Combine ingredients and put into sprayed muffin cups or muffin tins. Bake at 400 for 15-16 minutes. After cooling, and before serving – dip muffin top in organic sugar/cinnamon mixture in a bowl for the final touch!
If I can’t eat it … at least I can smell it, and bake it for those I love.
But may all who seek You
rejoice and be glad in You;
may those who long for Your saving help always say,
“The Lord is great!”
Posted on January 15, 2013, in Celiac/Gluten Sensitivity, Food To Try and tagged auto immune disease, celiac disease, gluten free baking, gluten free muffins, gluten intolerance, healthy for him. Bookmark the permalink. 1 Comment.