Banana almond muffins

These muffins are not really candida friendly. I’m doing some experimenting. In an effort to reduce the amount of sweeteners used in baked goods, I’ve been playing around with the idea of using whole fruit for some sweetness.

Most of you know about my stance on cooked fruits. I don’t like the idea, especially for candida sufferers, because cooking fruit takes away the water and breaks down the fiber, so the sugar is too concentrated. I’m expanding my recipe base for people who would not necessarily need to avoid fruit, but would like to keep the sugar content as low as possible. I also did some toying with not using added fat, but only ingredients with natural fat, like the eggs and coconut milk.

I’m going to give this a Stage 3 for those CRC folks. You may have an occasional “avoid” high quality sweetener on the list, and I would just count the banana as the avoid sweetener. Try the carrot cranberry muffins if you want something much less intense or if you really want fruit, try blueberries.

Banana almond muffins
Dry ingredients:
2 cups gluten free flour mix
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cardamom

Wet ingredients:
1 medium banana, cubed
1/2 cup almonds, chopped
2 eggs
1/2 cup lite coconut milk
1/2 cup USB

Gluten free oats for the tops (optional)

Preheat oven 350 degrees.
In a large bowl, mix together wet ingredients.
Sift together dry ingredients in a separate bowl. Stir the dry ingredients into the wet ingredients until just combined. Spoon batter into oiled, paper-lined, or silicon muffin cups (I used silicon), sprinkle tops with oats if using and bake for about 25 mins or until golden brown and inserted knife in center of muffin comes out clean.

Makes 12 muffins

*If you decide to use a different milk sub that is low fat, you’ll need to add 1/2 cup of oil, like grapeseed.