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Gluten-free Cranberry-Banana-Chocolate Stripe Muffins

3/2/2013

 
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Always on the quest for tasty and in the realm of healthy, my friend Wendy gave me the inspiration for these muffins. We had a good time thinking up possible crazy names for these babies, including something that roughly translated to Sock Bombs, but in the end I decided that Sock Bombs would never show up on an internet search for healthy-ish gluten-free muffins. :-)

Ingredients:
  • 2 1/2 cups Gluten-free all-purpose baking flour
  • 3 tsp. baking soda
  • 1 tsp. xanthan gum 
  • 1/2 tsp. salt
  • 1/3 cup sugar
  • 1/2 cup fresh or frozen cranberries
  • 1 cup almond milk
  • 2 eggs
  • 1/4 cup soft butter
  • 1/4 cup natural applesauce
  • 1 ripe banana
  • 1 Xocai dark chocolate Power Square

Directions:

Preheat the oven to 400 degrees. Combine the dry ingredients. Place milk, eggs, butter, cranberries and banana in a blender and mix until combined. Pour the wet ingredients over the dry ingredients and stir just until blended. Line a muffin tin with cupcake liners and spray with non-stick cooking spray. Fill the muffin cups evenly with the batter. Slide a Xocai Power Square vertically in the muffin batter. Bake for 25 minutes. Eat and enjoy!
Cindy (Vegetarian Mamma) link
3/5/2013 08:26:28 am

Wow, I love the flavor combinations! YUM Thanks for kicking off a great party this week! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

Thanks for linking back to the Gluten Free Fridays post!

We have a giveaway this week! GFF will be live on Thursday night at 7:05 eastern! Let's get this party started!!

Cindy from vegetarianmamma.com

Alexandria link
3/6/2013 09:38:57 am

This sound wonderful, will let you know when I try them. Although I don't have a gf all purpose flour just the separate flours.


Comments are closed.

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