This dinner feels so fancy!
Skewered shrimp brushed with butter and seasoned salt…
Twice Baked potato…
And the best part is that it was my Mothers’ Day meal that I had no part in cooking….just enjoying. 🙂
I eat one of these every day for dessert! They are perfect for making in big batches and then freezing, so you can pop one into the microwave anytime of the day you need one.
The best part of these muffins is that they taste amazing, but they are also GLUTEN FREE and WHOLE GRAIN.
Banana Muffins: (makes about 24)
6T butter, at room temperature
1/4 C applesauce
1 C sugar
8 very ripe bananas, mashed
2/3 C water
3 1/2 C gluten free whole grain flour mix (I use my Blendtec blender to grind whichever grains I have…brown rice, GF oatmeal, millet, etc… It’s best to use several kinds of grain, but there’s no exact ratio you have to use)
1/2 T cinnamon
2t baking soda
1 t salt
1 t xanthan gun
1/2 t baking powder
1 C chopped (or ground) walnuts
Preheat oven to 350. Line muffin tins with paper liners. Beat butter and sugar with an electric mixer on high until fluffy. Add eggs and beat at medium until combined. Add applesauce, water, and banana and beat on low for 1 minute. Mix together all dry ingredients, then add to bowl of wet ingredients. Mix with a spoon only until just combined. Spoon batter into muffin tins almost to the top of each tin. Bake at 350 for about 18 minutes. Right out the oven, take a muffin out, break it open, and cover it with chocolate chips. When they have mostly melted, reward yourself with the best muffin ever. Let the rest cool, and then freeze.