Banana or Pumpkin Muffins (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
3 medium ripe Banana's smashed or 9 ounces of pumpkin
1/3 maple syrup
1 teaspoon GF vanilla (I use Frontier Alcohol-Free from Fair trade)
Mix together and set aside.
Toppings- 1 cup sugar and 2 teaspoons cinnamon. Mix together and set aside (place into shaker like salt or recycled pumpkin spice container).
Muffin Mix Ingredients:
2 cups gluten-free flour
1 teaspoon xanthan
1 cup packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin spice
2 table spoons buttermilk powder
2 eggs beaten
1/3 cup vegetable oil
½ cup water
Combine all dry ingredients into a mixing bowl, make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir just blend. Gently fold in bananas or pumpkin mixture with a knife until blended, then let rest for 7-10 minutes and fill foil cupcake papers and place on a cookie sheet (makes 13-15 muffins). Top with topping mixture and bake at 375F degrees for 10- 15 minutes or until done. Place on wire rack until cool.
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