Sunday, September 1, 2013

Gingerbread Muffins (GF) - Take 2

These came out REALLY REALLY good.  These are nice and moist and have a GREAT flavor.  My bible-study "guinea pig" testers REALLY liked these and thought they were REALLY good.

1/2 cup Oat Flour
1/2 cup Corn Flour
1/2 cup Potato Starch
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground allspice
1/2 cup molasses
1/3 cup almond milk
1 tsp vanilla extract
2 medium to large very ripe bananas, mashed

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

Mix 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 350 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 188, Total Fat .7g, Cholesterol 0mg,  Sodium 141mg, Carbs 44.3g, Fiber 1.9g, Sugars 12.1g, Protein 1.3g

My teaching will drop like rain; my words will fall like dew.  They will be like showers on the grass;  they will pour down like rain on  young plants.
Deuteronomy 32:2 (NCV)

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