I’m so happy you’re checking out my first recipe post! The first thing you should know is that all of my recipes are gluten-free. Now, that’s not to say you cant use them if you are not gluten-free, but if you are gluten-free this is the perfect place for you to find your new favorite recipes. To be honest, I use a 1 to 1 gluten-free baking flour, so these recipes should turn out perfectly if you choose to use a regular white flour. If you encounter any issues with your baking feel free to leave a comment or send me an e-mail and I will do my very best to help you sort it out!
A lot of my recipes were traditional recipes that called for white flour, but after being diagnosed with celiacs disease about 5 years ago I began the long frustrating journey of trying to recreate and rework those recipes to meet my new dietary needs. I discovered a lot of interesting things along the way, but after a lot of trials, and a lot of errors I have finally reworked almost all of my classic family recipes to also work as gluten-free recipes. The best part is that a lot of my family and friends are not gluten-free and they still enjoy my cooking and baking which tells me I’m doing something right.
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The recipe in this post is incredibly simple, and as far as I know, fail-proof.
They’re the perfect banana walnut muffin. moist, a great banana flavor and they have the right level of sweetness to be enjoyed as an on-the-go breakfast or a light dessert. I truly hope you enjoy these muffins as much as my family does.
Banana Walnut Muffins
3 large overly ripe bananas
3/4cup Plaine yogurt
1/4 cup vegetable oil
1/2tsp vanilla powder- This is the brand I use.
1cup chopped walnuts
2tsp baking soda
1 cup sugar
Mash the bananas using a fork, whisk in the eggs, oil, yogurt, vanilla powder (you could use 2 tsp of vanilla extract in place of this) and set aside. mix the flour, baking soda and sugar together really well. mix the dry ingredients into the wet ones whisking to incorporate everything fully. stir in the walnuts. Pour evenly into 24 regular size muffin liners and bake for 25 minutes at 350 degrees.
*You can easily add 1/4 Cup of shredded carrot and/or 1/2Cup of raisins to make this a fun take on a traditional carrot cake.
This is the powdered vanilla I use and love as well as a few of my other favorite baking tools!