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  • Yvonne (Vonnie) Mostat, RN

    Gluten-Free Banana, Pineapple, Date and Raisin Muffins

    Yvonne (Vonnie) Mostat, RN
    0
    Reviewed and edited by a celiac disease expert.

    Celiac.com 07/30/2016 - Try using the new brown paper muffin holders that you can now buy in stores that reach over the top of the muffin holder. Bake at 375F for 20 - 25 minutes.

    Ingredients:

    • 1 Cup margarine or butter softened or melted
    • 1 ½ Cup sugar or 3/4 Cup sugar and 1/4 Cup of honey
    • 2 eggs - whisked
    • 1 Cup crushed and drained pineapple
    • 1 Cup chopped dates
    • 1 Cup raisins
    • 2 Cups of mashed bananas (I use ripe ones; it is easier)
    • 2 tsp. Vanilla



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    These last four ingredients you can mixed together in a bowl first before adding to remaining mixture:

    • 3 Cups White Flour ( I have tired both King Arthur Four and Cloud 9 Flour, both work well)
    • 2 tsp. Soda
    • 21 tsp. Baking powder
    • 2 tsp nutmeg or cinnamon

    Directions:
    Don't beat the heck out of these muffins, but ensure there is no mixture left unturned.

    Spoon into the large muffin tins and set your timer for 20 - 25 mins. To start. They are done when a toothpick comes out clean. Cool before you take them out of the pan. My non-celiac husband likes to heat them hot with butter on which increases the calories, but then he can burn them off!

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  • About Me

    I am a freelance journalist and a retired registered nurse and live in Canada. I write regularly for Celiac.com's Journal of Gluten Sensitivity and several secular magazines, as well as for five or six religious magazines, both Protestant and Catholic. Since retiring as a nurse, journalism, my second university major, has been a life saver for me, both my poetry and articles.


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