Banana Bread & Muffins
2 eggs, beaten
1/3 cup coconut oil or butter
1-1 1/4 cup bananas mashed
1 3/4 cup rice flour
2/3 cup cane sugar
2 TBS unflavored gelatin
1/2 tsp salt
1 1/2 tsp cream of tartar
1 tsp baking soda
1/2 cup chocolate chips
1/4 cup chopped apricots (optional)
I haven't had any bananas for YEARS. Cooked bananas do not cause discomfort like raw ones do though. I could not resist the bargain of a huge bag of bananas for $1...and had a get together coming up. I peeled the bananas and stuck them in the freezer until needed.
Mix ingredients in order. I use a potato masher or ricer for the banana and leave it on the chunky side. I used Sucanat for the sugar, the caramel ish flavor goes well. 1 loaf recipe makes about a dozen muffins using an ice cream scoop for measuring. Bake at 350* for about 25-30 minutes for muffins, 1 hour for a loaf. I used my toaster oven, so no preheating necessary. Use a greased pan or tin or use liners.
The muffins were a huge hit and we actually had leftovers too. They freeze well and make a nice snack on the go....or a light meal with a glass of milk.
See Ya In The Gumbo
Melt in your Mouth Monday
Hearth and Soul Hop
Fat Tuesday
Totally Tasty Tuesday
Gluten Free Wednesday
