This is for my sister, Charity, who's son Wyatt is pretty sensitive to gluten. They have had quite a journey with this little guy. We've had different paths but taken the same approach.
This banana muffin recipe is one my sister, Kate, adapted from one that my mom adapted from our neighbor of 30+ years. The Webster's home was a haven for me. It was nice and quiet. Mary seemed always around and so kind.
I always start with the wet ingredients:
6-8 bananas smashed
3 eggs (I have been using Shelf Reliance egg powder with great results)
1/2 cup oil
1 t vanilla
I add the dry and mix after all is in:
3 cups of gluten free flours (I use 1 cup of each; buckwheat, soy and tapioca.)
1 c white sugar
1 t baking powder
1 t baking soda (my sister Kate omits this and it turns out find, I'm not brave enough, yet.)
1 pkg vanilla pudding mix
Mix to just combined. Don't overmix, it ruins fluffiness.
Add 3 cups whole oats and 1 cup chocolate chips. Stir to just combined.
Drop spoonfuls in greased muffin tins.
Bake 18-20 minutes @ 375. If using mini muffins (my kids looooove), 12 minutes.
I just made these last week and I used chocolate pudding instead of vanilla, worked great. Like a dessert.
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