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Recipe Blog

Filtering by Category: diary free

Gluten free Strawberry Banana Muffins

laura lomax

These gluten free, diary free muffins use garbanzo bean flour to add a nutty flavor that perfectly compliments the fruity flavor of the strawberries and bananas. 

These gluten free, diary free muffins use garbanzo bean flour to add a nutty flavor that perfectly compliments the fruity flavor of the strawberries and bananas. 

Garbanzo beans or chickpeas are commonly known for adding delicious flavor to hummus, but its flour variety can be used as a wonderful gluten free baking alternative. As always I strive to be honest with my readers and will warn the garbanzo bean flour has a strong flavor, but paired with sweetness from the fruits they compliment each other well. Garbanzo bean flour is nutritionally superior to standard flour including double the protein, five times the fiber as traditional flour, and is a good source of iron. These muffins offer a unique gluten free and diary free muffin that taste great for breakfast or as a snack.   

Garbanzo bean flour is gluten free. Per 1/4 cup it contains 6 grams of protein, 5 grams of fiber, 18 grams of carbohydrate, and 110 calories. 

Garbanzo bean flour is gluten free. Per 1/4 cup it contains 6 grams of protein, 5 grams of fiber, 18 grams of carbohydrate, and 110 calories. 

Gluten Free Strawberry Banana Muffins 

Yield: 9 muffins

Prep time: 10 minutes               Cook time: 15 minutes               Total time: 30 minutes

Ingredients:

1 cup Garbanzo bean flour 

1/4 cup sugar 

1 tsp. baking powder 

1/2 cup applesauce 

1/4 cup canola oil 

1 large ripe banana, smashed 

1/2 cup strawberries, chopped 

1 tsp. cinnamon 

Directions:

Preheat oven to 350 degrees. Line muffin pan with muffin liners, non stick spray, or grease lightly to prevent sticking. Place a small amount of water in unused muffin holes. Combine garbanzo bean flour, sugar, baking powder, and cinnamon. Then add applesauce, oil, and smashed banana and combine together. Last fold in the strawberries. After 15 minutes check muffins with a toothpick. Muffins are complete when toothpick comes out clean. 

 

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BANANA PUMPKIN POWER BITES

laura lomax

banana cook.jpg

Serving Size: 2 cookies 

Yields: 9 servings 

Time: 20 minutes 

Ingredients: 

1 1/4 cup Quick Oats 

1/3 cup pumpkin 

1 Ripe Banana 

2 tbsp. semi sweet chocolate chips

1 tbsp. honey

1 tsp. vanilla extract

Directions:

Preheat oven to 350 degrees. Add banana to large mixing bowl and smash with a fork. Next add oats, pumpkin, honey, vanilla extract, and chocolate chips. Form into small balls and mush to flatten with a spoon. Cook for 10 minutes for a softer texture, 15 for a firmer bite. Refrigerate to store and pop out for a tasty treat. 

* Depending on the size of banana you use, you may have to add additional oats*

With Inflammatory bowel disease I struggle to find foods I tolerate well before a workout. I often fear I will eat something ->> not feel well ->> and wont be able to maximize my time working out. These tiny power bites are just enough of a carbohydrate boost to fuel my workout with no worries of not feeling well!