Initially, when I had to remove gluten from my diet; I was thrilled to find a delicious peanut butter cookie that I could enjoy. Later, eggs no longer were an option, so I thought I’d likely not be able to make these simple treats again. However, I’ve started using an egg substitute and decided to try it with these peanut butter cookies. The results were tasty though slightly crumbly!
A sudden, intense feeling of nausea swept over me and my vision began to blur. I realized I was nearly fainting, and tried to position myself in a way that would bring relief. The next moments seemed like forever as I waited for possible blackness to come.
I recently tried these muffins and was pleased with the results. They actually looked like a normal muffin and have a wonderful flavor!
- 2 C. brown rice blend (1 1/3 C. brown rice flour & 2/3 C. tapioca starch/flour)
- 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder (Featherweight is corn free.)
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- *2 eggs, beaten (I used egg substitute- 1 tsp. baking powder & 1/4 C. water)
- 1 C. sugar
- 1/2 C. oil
- 2 1/2 C. mashed, ripe bananas
- 1/2 tsp. vanilla
Mix dry ingredients together. In a separate bowl mash bananas; add beaten eggs, oil and vanilla. Add wet ingredients to the dry ones and stir just till combined.
*If you are using egg substitute mentioned, mix the water and baking powder together last and simply fold in your batter. This will help the muffins be lighter.
Bake at 350 in lined muffin pans. Bake for 15-20 min or till toothpick inserted comes out clean.
Enjoy! The texture is a bit different from regular banana bread; however, the taste is much the same and delicious. These are best fresh from the oven. If you make a batch to freeze, simply warm them before serving.