Easy Breakfast: Banana Almond Muffins for Three

In Bake, Breakfast, Gluten-free, The Unlikely Cook on July 13, 2010 at 7:35 am

Beat an egg white with 1 teaspoon cream of tartar to a stiff peak. Fold in a mixture of  2 tablespoons of coconut sugar, 2 tablespoons of sunflower or safflower oil, 4 tablespoons of gluten-free flour (which is 2 tablespoons of rice flour, a tablespoon and a half of potato starch, and half a tablespoon of tapioca starch), 1 teaspoon of baking powder, 2 tablespoons of almond nut butter, 1 tablespoon of almond meal, 1 mashed ripe table banana, 1 tablespoon of water and some crushed cashews in a soup bowl.

Blend till smooth and pour into 3 large-sized waxed muffin cups. Fill each till they are half an inch from the brim.

Bake in a preheated oven at 150°C for 20 to 25 minutes. Serve with your favorite drink.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: