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!”

Psalm 70:4