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Recipes
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banana blueberry muffins gluten free
Recipe Name
banana blueberry muffins gluten free
Submitted by
Guest
Recipe Description
3 medium very ripe bananas, mashed into puree 3 eggs 2 teaspoons vanilla extract 1 tablespoon fresh lemon juice 2 tablespoons raw agave nectar or honey 1/2 cup light olive oil 1 1/3 cups golden brown sugar 1 cup buckwheat flour (or superfine brown rice flour) 1 cup sorghum flour 1/2 cup tapioca starch/flour 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon xanthan gum 2 teaspoons fine grated lemon zest 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 heaping cup organic frozen wild blueberries
Quantity
20
Quantity Unit
muffins
Servings
Prep Time (minutes)
15
Cook Time (minutes)
20
Ready In (minutes)
35
Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.
Ingredients
Amt.
Measure
Ingredient
1/3
teaspoon
raw Agave syrup
1/4
extra small (less than 6" long)
bananas
1/8
teaspoon
vanilla extract, imitation, no alcohol
1/8
teaspoon
lemon juice
1/2
tablespoon
Extra Virgin Olive Oil (First cold press)
1
1/8
tablespoons
Organic Brown Sugar
2
tablespoons
Finely ground, blanched almonds
1/8
teaspoon
baking powder
1/8
teaspoon
Baking Soda Powder, Frontier
3/4
dash
sea salt (Celtic or Real Salt are best)
1/8
teaspoon
xanthan gum
1/8
teaspoon
Lemon peel, finely grated
1/8
teaspoon
cinnamon, ground
1/8
teaspoon
nutmeg
3/4
tablespoon
blueberries, fresh or frozen
Steps
Sequence
Step
1
3 medium very ripe bananas, mashed into puree 3 eggs 2 teaspoons vanilla extract 1 tablespoon fresh lemon juice 2 tablespoons raw agave nectar or honey 1/2 cup light olive oil 1 1/3 cups golden brown sugar 1 cup buckwheat flour (or superfine brown rice flour) 1 cup sorghum flour 1/2 cup tapioca starch/flour 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon xanthan gum 2 teaspoons fine grated lemon zest 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 heaping cup organic frozen wild blueberries
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