Being gluten-free, and being the mom of a 17-year old who eats gluten-free and is lactose intolerant can be a real challenge when it comes to cooking and baking.

We are constantly experimenting in the kitchen and we recently came up with these GF muffins that can be made in a blender in just a few short minutes. Enjoy!

Enjoy!

Ingredients:

1 c. blanched almond flour
1 tablespoon coconut flour
¾ c. sweet rice flour
¼ t. Baking soda
2 t. Baking powder
¼ t. Salt
2 T. non-hydrogenated palm oil shortening (we use Spectrum Organics)
4 large eggs
2 T. coconut sugar
3 ripe bananas
Optional ½ c. dark chocolate chips

Instructions:

Preheat the oven to 350 degrees. Line 12-muffin tin with parchment baking cups.

In a blender, add all ingredients. Scoop the batter into prepared muffin cups. Bake for 25 minutes, or until toothpick inserted into the center comes out clean. Let the muffins cool in the pan and then serve.

Girlfriend Meetup

Calling All Entrepreneurs!!

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