Tuesday, April 12, 2016

Banana Nut Muffins!

I can do this!

I can do this all day long!

Honestly, there have been difficult moments since letting go of sugar, wheat/gluten and dairy. Like yesterday, when I made the kids banana nut muffins.  The sight, the smell, the smiles... were hard.

Being the stubborn sort, I attempted a gluten, dairy, egg and sugar free Banana Nut Muffin recipe using the same family recipe we have loved for years, and it was more than successful! It was wonderful!

Whether you've been thinking about letting go of these main food intolerances, or if you are feeling the lack luster of living without these food items... give this recipe a try and see if you don't love me after!

Gluten-free, sugar-free, dairy-free, egg-free 
Banana Nut Muffins

Set your oven to 400°F. Grease a 12 cup muffin pan.

3-4 large ripe bananas
1/2 cup sugar substitute (Splenda)
1/3 cup melted non-dairy butter (Smart Balance)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups of gluten free flour (Bob's Red Mill "1 to 1 Baking Flour")
Walnuts, enough to sprinkle over each before baking.

Mash bananas, then add sugar substitute and butter, stirring well. 

In a separate bowl stir remaining dry ingredients together, then add this mixture to the banana mixture.

Drop batter into each cup of muffin pan, sprinkle with walnuts. Bake for 20 minutes. Do not undercook.

We don't have to be starved of baked goodies! 

This is key to me personally being able to maintain this lifestyle, which is imperative to protecting myself as much as I can against new MS attacks. It's definitely is an encouragement to me in this endeavor!

Keep up the fight!


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