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 Prep Time (minutes) 15 Cook Time (minutes) 20 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 2 tablespoons raw Agave syrup 3 medium (7" to 7-7/8" long) bananas 2 teaspoons vanilla extract, imitation, no alcohol 1 tablespoon lemon juice 1/2 cup Extra Virgin Olive Oil (First cold press) 1 1/3 cup, unpacked Organic Brown Sugar 2 1/2 cups Finely ground, blanched almonds 1 1/2 teaspoon baking powder 1/2 teaspoon Baking Soda Powder, Frontier 1 teaspoon sea salt (Celtic or Real Salt are best) 1 teaspoon xanthan gum 2 teaspoons Lemon peel, finely grated 1 teaspoon cinnamon, ground 1/2 teaspoon nutmeg 1 cup 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