BY: ELENA ROCHE
This recipe was developed by Elena Roche, your hostess, to accommodate our guests with special diets. These muffins are delicious and healthy. No one suspects that they aren’t made with regular flour until we announce that they’re gluten and dairy free. To make these muffins, vegan substitute the eggs with your favorite egg replacer and keep the rest of the recipe the same.
(Makes 12 to 14 muffins.)
Preheat oven to 375° F
Mix these dry ingredients and make a well in the middle.
1 & 1/2 cups of Bob’s Red Mill gluten-free flour
1 cup of cane sugar
1 & 1/2 tsp. Argo baking powder
1/8 tsp. salt
Add these ingredients to the well and mix.
1/4 cup Canola oil
2 large or 3 small Bananas (mashed and very ripe)
As you mix, it will be dry and very thick, but as the sugars start to react the batter will get moist. Just keep mixing.
1 finely chopped apple, Granny Smith or almost any other
1 tsp. of cinnamon
Fold gently so that the cinnamon makes swirls. Using 1/4 measuring cup, portion the mix into muffin tins lined with grease resistant paper baking cups. Sprinkle a bit of sugar and cinnamon on top of muffins and bake 18 to 20 minutes on the convection setting, or until a toothpick comes out dry if you poke the muffin with it.