Friday, November 9, 2012

Gingerbread Muffins (GF)

My niece was visiting for the weekend and since she is trying to avoid gluten, I decided to make a gluten free version of the gingerbread muffins for her.  They came out REALLY REALLY good.   Both my niece and my husband REALLY liked them also.

3/4 cup Garbanzo Bean Flour
1/2 cup Quinoa Flour
3/4 cup Sweet White Rice Flour
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground allspice
2/3 cup molasses
1/3 cup almond milk
2 medium to large very ripe bananas, mashed

Mix molasses, almond milk and mashed bananas in one bowl. 

Mix the rest of the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 400 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  I only got 10 muffins because I was making them a little larger.

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 10 muffins:  Calories 193, Total Fat 3g, Cholesterol 0mg,  Sodium 76mg, Carbs 78.5g, Fiber 2.7g, Sugars 15.6g, Protein 3.7g

God sent his Son into the world not to judge the world, but to save the world through him.
John 3:17 (NLT)

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