sheercookery

Easy Breakfast: Banana Almond Muffins for Three

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

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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. https://i0.wp.com/farm5.static.flickr.com/4076/4789624916_0f9eed764d.jpg

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

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

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