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Gluten Free Mini Banana Muffins
Gluten free items have a reputation of not being as good as their gluten-filled counterparts. Not so with these muffins! These guys are super easy to make and easier to scarf down before you know it!
January 13 is National Gluten Free Day, and we have a mini-muffin recipe that everyone is sure to enjoy -- regardless of gluten preference!
These little muffins are made with gluten-free rolled oats, and sweetened using bananas and figs (or dates), so there's no refined sugar or flour. Best of all, they mix up easily in the blender and bake in just a few minutes! That means you can whip up a batch of these delicious, gluten-free treats any time you get a craving.
Here's the full Gluten Free Banana Mini Muffin Recipe:
2 Cups Gluten-Free Rolled Oats
3 Bananas
2 Large Eggs
3/4 Cup Dried Dates (chopped)
1 Tsp Baking Soda
1 Pinch Kosher or Sea Salt
1.5 oz Vegetable Oil or Nonstick Cooking Spray
Preheat Oven to 350 Degrees.
Grease a 24 count mini-muffin tin.
Combine oats, bananas, eggs, dates, baking soda, and salt in a blender, and blend until smooth.
Divide batter evenly among muffin cups.
Bake for 8177418996 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Let muffins cool for 5 minutes before removing from the pan.
Let cool to room temperature.
Muffins can be stored in an air-tight container in the refrigerator for 3 - 4 days.
Brittle candies have been around for years and enjoyed by cultures all over the world. Here in the US, the most common variety is peanut brittle, but it's also commonly made with pecans and almonds in place of the peanuts. In the Middle East, pistachios are the nut of choice, and in parts of Asia, sesame seeds are used. Today, Chef Cody is cooking up a classic peanut brittle recipe that you're going to love. So grab the ingredients, hit play on the video, and we'll see you in the kitchen! Peanut Brittle Recipe Ingredients Unsalted butter -- enough to grease baking pan 2 cups sugar 1/2 cup water pinch of salt 1 1/2 cups salted peanuts (Approx 7 oz) Vegetable oil to dip spatula in for spreading Directions Butter a rimmed baking sheet and set aside. Stir together sugar, water, and salt in medium saucepan. Cook over high heat (without stirring) for about 3 minutes, until sugar begins to melt and turn golden in color. Continue to cook for about 10 minutes, stirring occasionally, until sugar has completely melted and mixture turns golden Amber. Remove pan from heat and stir in peanuts. Immediately pour onto buttered baking sheet. Using an oiled metal spatula, quickly spread mixture to 1/2 inch thickness. Let cool completely (about 15 minutes). Break into pieces, and enjoy! Store in airtight container for up to 2 weeks.
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