Further attempts at gluten-free, dairy-free cooking

Hey, at least I’m trying. The gluten-free dairy-free banana nut muffins I made today were okay…I mean they were edible, maybe a bit bland. No one actually said “one step up from cardboard”. The recipe (on a great website realfoodwholehealth.com) called for almond flour which I’ve used successfully before, but I was a little concerned about the only one tablespoon of maple syrup. Okay, so they’ll be sweetened by the three over ripe bananas. Well not so much as it turned out. The muffins looked good and had a nice moist texture. But there was definitely something lacking.

“Needs something…” my husband says as he breaks off a chunk of the 72% dark chocolate that is ever present on the top of our refrigerator. He bites off small pieces and sticks them inside the warm muffin. Tasty! Regular dairy-free semi-sweet chocolate chips would be even better because, I’m sorry, the muffins needed to be sweeter. However, we would really be dropping the muffins down a notch on the health-o-meter to add semi-sweet chocolate chips. They’d border on little desserty things. So the next idea was a shmear of my home-made super low sugar apricot jam. Now that’s the ticket!

I’ll be making some adjustments to the recipe, but these muffins are real food that is all good: bananas, eggs, coconut oil, vanilla, maple syrup, almond flour and walnuts. That’s it! Lots of vitamins, minerals and essential nutrients there. We’ll be gobbling these up guilt free.

To your health,

Laren Watson
Holistic Health and Nutrition Coach

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