Friday, 8 January 2016

Banana Cardamom Muffins

These are great tasting gluten free muffins that are quick and easy to make.

3 ripe bananas, mashed
1 egg
1/3 cup milk
3/4 cup white rice flour
1/4 cup millet flour
1/3 cup sugar
1/4 cup sweetened flaked coconut
2 tablespoons almond meal
2 tablespoons vegetable oil
1 1/2 teaspoons baking powder
Pinch salt
Dash freshly ground cardamom

Preheat oven to 400 degrees Fahrenheit.
Mash your bananas and whisk together with the egg and milk.
Add the remaining ingredients and mix together well.
Coat 12 silicone muffin cups with non-stick spray and place on a baking sheet or lightly grease a muffin tin. (Do not use muffin liners in the muffin tins because the muffins will stick to them.)
Divide batter evenly among 12 coated muffin cups.
Bake for 25 to 27 minutes until cooked through, toothpick will come out completely dry when inserted in center of muffins, this will vary from one oven to another. If using a muffin tin, I suggest moving the muffins to the top rack for the last 5 to 7 minutes.
Allow to cool for 5 minutes before removing from muffin cups.
Sprinkle with ground cardamom when completely cooled.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.

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Have you tried this recipe?? Tell us how it turned out :)