Monday, August 17, 2015

Gluten Free Banana Muffins

After chronic stomach aches and sore throats without being sick, we had our son tested for food sensitivities and we found out he can't have wheat, corn and peanuts. Those are high on his list of sensitivities but, there are other things he can have only occasionally like, soy, gluten, and asparagus among others. 

Now, we have entered the world of gluten free (if you can't have wheat, just go for gluten free). The hard part is, many gluten free products have corn in them. Corn is almost an immediate reaction for my son and I. I also find soy in many products, even though soy is lower on his list, it is still there and he can not have it every day so I have to avoid products without soy. We have found gluten free breads to not be very good and I like to make my own stuff at home anyway. I am so excited to have found Pamela's Gluten free Bread Mix! I can use it as an all purpose flour and make home made bread. 

As we are preparing for school, I'm trying to come up with some different things for breakfast for my kids that is not just sugar like cereals. We can do eggs and oatmeal, but none of us want those every day. So, I'm making some healthy muffins.

I used my Pamela's Bread Mix as an all purpose flour for banana bread and added a little almond meal (not to be confused with finer almond flour) for some extra protein. Instead of white refined sugar, I used honey. This is not the honey I use for my energy balls, when we will be eating the honey raw, I always use raw local honey from our local farmers market. The cheaper honey is for baking and cooking only. 

L decided to help when it was time to fill the muffin tins.

I needed my little helper to taste test them for me because I can't have almonds. They were a success! The kids loved them and they will make a great breakfast or snack in their lunches.


1 1/2 c Pamela's Bread Mix
1 1/2 t baking powder
1/4 t baking soda
1/4 t cinnamon
1 egg
1 c mashed bananas (3 large bananas)
1/3 c honey
1/4 c coconut oil
1/2 c almond meal (or oatmeal if you can't have nuts)

Bake at 350 for 20 minutes. Test with a tooth pick for doneness.

Let me know what you think if you try them.


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