Banana Muffins With Quinoa Flour And Oats

Since we found out Andrew is now allergic to gluten, we can't use regular flour.

Also, after 23 day of no gluten for me, I ate two sandwiches this week on multigrain bread, boom, hello acne! This is one of the signs of gluten intolerance! Imagine that.

So, we have gone gluten free. I have revamped the previously posted banana muffins, with some much improved ingredients!

Here is what you need:
2 cups quinoa flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup Earth Balance
(this is a butter substitute, completely dairy free and comes in "soy free" so we can consume it!)
1/2 cup organic apple sauce
3 over ripe bananas
1 tsp vanilla
1/2 cup quick oats
Cinnamon to taste

 Whisk all the dry ingredients together. Add all the wet ingredients and blend!

Pre-heat the oven to 350 degrees
Grease muffin pan, I use extra virgin olive oil because the sprays have soy in them. 

Pour equally and bake for 40 minutes or until a toothpick can be cleanly inserted and removed. 

Let cool for ten minutes.

Remove and Enjoy!

This recipe yields 12 muffins.
192 calories
3.1g fat
38 carbs
3.4g protein
2.7g fiber

Thanks for reading,
Tiffany