Monday, May 13, 2013

Gluten-Free, Sugar-Free Essential Oil Banana Muffins

Gluten-Free, Sugar-Free Essential Oil Banana Muffins

1 cup white rice flour
3/4 cup Bob'd Red Mill Gluten-free All-Purpose Baking Flour
2 Tbsp Truvia
1 tsp agave nectar
1 and 1/2 tsp blackstrap molasses* (optional)
2 tsp baking powder
1/4 tsp organic pink salt
1 beaten egg
1/2 cup coconut, almond, or soy milk (coconut milk in this recipe is very yummy!!)
1/4 cup extra virgin olive oil
2-3 drops DoTerra lemon oil
1-2 drops DoTerra orange oil
3/4 cup mashed banana
1/2 cup almond pulp from a recipe of home made almond milk

Grease 12-16 muffin cups, set aside. In a medium mixing bowl, combine flour, truvia, baking powder, and salt. Make a well in the center of the dry mixture and set aside. In another mixing bowl combine egg, milk, and oils. Add in the mashed banana and the nut pulp. Add the egg mixture to the dry mixture and stir until just moistened. It should be lumpy. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake at 400 degrees for 15-18 minutes or till golden. Cool in the muffin cups on a wire rack for 5 minutes. Remove from muffin cups, serve warm. Makes 12-16 muffins.

*The third boiling of the sugar syrup yields blackstrap molasses, known for its robust flavour. The majority of sucrose from the original juice has been crystallised and removed. The food energy content of blackstrap molasses is still mostly from the small remaining sugar content. However, unlike refined sugars, it contains trace amounts of vitamins and significant amounts of several minerals. Blackstrap molasses is a source of calcium, magnesium, potassium, and iron; one tablespoon provides up to 20% of the daily value of each of those nutrients.

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