Gluten-Free Chocolate Chip Banana Muffins

This is a gluten-free version of a recipe that has been in my family for years. It is an easy, one bowl mixture that is great to make with kids.IMG_3876

My daughter who is my most honest critic loved them–and she has no problem telling me when one of my baking experiments is an “epic failure”.

Enjoy this simple recipe!

Ingredients:

  • Three bananas
  • 1/4-1/2 cup honey
  • One egg
  • 1 1/2 cup Gluten-Free Flour (I used Trader Joe’s)
  • 1/4 cup melted coconut oil
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips

Mash bananas with fork.

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Combine rest of ingredients first, then mix in chocolate chips.

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Divide between 12 muffin cups. Bake at 350 in preheated oven for 20 minutes.

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SO Delicious: Homemade Almond Milk

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I decided to start making my own almond milk to avoid the additives in the store bought but after tasting my homemade almond milk I would make it for the flavor alone. It is light, fluffy, creamy and just scrumptious.

Good enough to be desert!

Ingredients:

  • One cup almonds
  • Four cups water
  • Teaspoon cinnamon

Soak almonds at least overnight in water in the refrigerator. 

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Rinse and put in blender with four cups fresh water.

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Blend for one minute –add cinnamon and blend for another minute.

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I got a jelly strainer bag from the hardware store and secured it over the top of the blender before carefully pouring into a bowl. I then squeezed out all the liquid. I plan on using the excess nut meat in a recipe. You can also put the contents of the blender through a cheesecloth or buy something called a “nut bag” for this purpose.

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I came out with four cups of heavenly almond milk-the same amount as a 32 ounce store bought carton.

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