Sunday, January 24, 2016

Cinnamon Banana Bread Muffins (Gluten Free, Dairy Free, Oil Free, Nut Free, Sugar Free)

I cannot seem to get my days straight. It's like my brain does not want to accept the fact that it is Sunday. Maybe it's because this past week was a bit chaotic, but on the bright side I am not waking up to four feet of snow (sorry East Coast folks!). On behalf of everyone can I say is it summer yet?

The snow and cold makes for good days to stay at home cuddled up with a good book, a cup of tea, and the dog, but it also makes for excellent baking days! Since I'm still on a really restricted diet (explanation here) eating has been semi-difficult. One person can only eat so much oatmeal, egg whites, and pears without going slightly crazy (read: I miss veggies so much). 

I had some browning bananas and I really wanted banana bread, actually I really wanted Sam's banana bread, but I can't have dairy or oils right now. My parents thought I was semi nuts because I just started throwing stuff together, but after a bit of tweaking I finally got it right. Granted, it's banana bread muffins, BUT it's gluten, dairy, nut, oil, AND sugar free! AND it tastes delicious!

Banana Bread Muffins
  • 1.5 cups gluten free all purpose flour
  • 1 Tablespoon cinnamon (more or less to taste- I like lots of cinnamon)
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 Tablespoons honey
  • 2 Tablespoons unsweetened applesauce
  • 6 Tablespoons liquid egg whites (1/4 cup+2 Tablespoons)
  • 3 bananas, mashed

Preheat oven to 350F degrees and grease muffin pan with coconut oil or nonstick cook spray.

In a large mixing bowl combine flour, cinnamon, baking powder, and baking soda. 

Add honey, vanilla extract, applesauce, and liquid egg whites into the mixing bowl and combine. The batter will be drier, but will mix together. Set aside.

On a plate or cutting board mash the bananas. You can mash them finer if you don't like bites of banana in your muffins. 

Once bananas are mashed add them into mixing bowl and stir to combine. Mix just enough to combine bananas, but you don't want to overmix the batter. 

Pour batter into muffin tins. I filled tins about 3/4 full and got 15 muffins. Fill any empty tins with water before putting pan in oven.

Bake muffins at 350F degrees for 15-20 minutes. Check if muffins are done by inserting a toothpick into a muffin. If the toothpick comes out clean the muffins are done, if not bake for an additional 1-2 minutes and check again. 

Allow muffins to cool before removing from pan and serving. If storing, allow muffins to cool completely before covering. Store at room temperature in a airtight container for 5 days or freeze for up to 6 months.

*I think the muffins are even better the day after baking! If you make them tag me on instagram and use the hashtag #thesimplelife I'd love to see your creations! Don't forget to like my page on Facebook!

Nutrition per muffin:
Nutrition Facts
Servings 15.0
Amount Per Serving
calories 73
% Daily Value *
Total Fat 0 g1 %
Saturated Fat 0 g0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 65 mg3 %
Potassium 152 mg4 %
Total Carbohydrate 17 g6 %
Dietary Fiber 2 g7 %
Sugars 6 g
Protein 2 g4 %
Vitamin A0 %
Vitamin C4 %
Calcium1 %
Iron3 %

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