The 1 Ingredient That Changed Gluten Free Baking Forever
I feel like I’ve made some sort of scientific discovery. Something that has changed the world. My gluten free world at least.
I’ve been making these 5-Ingredient blender muffins for awhile now and I thought I had found the ultimate solution for my breadless life.
And then I tried adding this:
Almond Butter Banana Berry Muffins (Gluten Free! 7 simple ingredients!)
Pre-heat oven to 400 degrees
Combine:
- 1 cup almond butter
- 2 ripe bananas
- 2 large eggs
- 1 teaspoon vanilla
- 1 tsp. baking soda
- 1/2 tsp. salt
- 4 scoops Blendfresh Red Mix
Blend (if using a Blendtec blender I use the “Smoothie ” setting)
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Pour batter into muffin liners (I definitely like to use muffin liners for this recipe. It’s a pain to clean out the muffin tin if you don’t use them).
Cook for 12-14 minutes (muffins should be fluffy all of the way through and should not sink or settle)
I had Heidi from FoodieCrush.com shoot some photos for this post for me, and when she emailed the photos over here’s what she said:
“I have to tell you…those muffins are amazing. My daughter was going ga-ga over them and ate 4 of them as soon as I was done shooting them. I had no idea they’d come out so light and fluffy without flour! Is that just how it works with gluten-free and using the eggs, soda and almond butter? Geez.”
The game changer really was adding the Blendfresh Red mix. Totally changed the texture. I think that once the fresh dried fruits and veggies mixed in there something magically molecular happened and a whole new world of gluten free baking has opened up!
I’d love to hear how you experiment with other gluten free recipes!
Enjoy!
