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Gluten Free Banana Muffins

It’s taken 2 years, 3 continents, 6 hotels, 5 apartments, countless transcontinental flights, something about a wedding, something about a TV show, 1 visa, 1 red list, several lawyers enormous amounts of luck, love, the best friends, lots of family,  and a very good sense of humor, to find myself in the place I am now. I never thought I’d live in Miami but I’m here and it feels right so I’m going with it. I’ve lived in stranger places – New Delhi would have to top that list – so why not Miami? I’m excited about so many things, aside from actually having more than two rooms (kitchens and bathrooms don’t count) for the first time in my life since leaving my mother’s house at 18.

gluten-free mini-muffins somehow taste even better in the sunshine!

On move day, what seemed like an endless stream of men entered and left my new home with thoughts, ideas, boxes, paintings, furniture, etc., etc.

I was happy. I was finally moving out of 3 storage rooms and consolidating at the same time. They were happy because I greeted them with a big smile, a plate full of warm refined-sugar-free  gluten free banana muffins, and piping hot mugs of organic coffee. Each and every man – even Bruno, the 6’4” mover from The Bronx with a tattoo of skulls on his forearm – turned to mush when I offered him another gluten free banana muffin or more sugar (organic palm sugar) for his coffee. They were happy, kind and the move in was effortless and a pleasure. I suppose word got out in the building, as the porters, doormen and valet all seemed to be enjoying muffins by day’s end.

In all of the times I’ve moved (and that would be more than several…) I’ve never experienced anything quite like this. It was delightful and I came up with a very basic theory: if you want a man to perform, feed him first.

Banana-Quinoa Gluten Free Banana Muffins

Preheat the oven to 350

Wet Ingredients
(keep in separate bowl)
1.5 cup ripe bananas, mashed (about 3 bananas)
1/4 cup goat butter (or organic cow butter)
½ cup organic cane or light brown sugar (molassas is great too)
½ cup maple syrup
2 teaspoons vanilla extract (I use organic vanilla bean powder or whole beans)
2 organic free-range eggs

the mixture is thick but not too wet

Dry Ingredients

(combine in a 2nd bowl)
1 cup quinoa flour (sifted)
1/2 cup millet flour (sifted)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons xanthan gum
1-2  teaspoon cinnamon (I like a lot of cinnamon)

Putting it all together

Mix the dry into the wet, slowly and pour into muffin tins or baking cups inside muffin tins.
Bake for 20-25 minutes or until a toothpick comes out clean when poked in the muffin.
Gluten-Free baked goods can some times take longer to bake.

Cool on a rack

Banana-Quinoa muffins (they didn’t care that they were gluten free or refined sugar free!)

Organic coffee with goat milk and palm sugar

In a 8 C French Press steep 11 T (level) organic ground coffee to desired strength. Add warm goat milk (or your desired choice of milk) and 2-3 t palm sugar and serve hot.

* other palm sugars

and a piping hot mug of organic coffee with goats milk, who knew

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