Gluten Free Banana Muffins

Here are my muffins....aren't they pretty...come on just lie to me and say they are!!  They taste really good, isn't that all that matters.

I got the original recipe from Pamela's Products, but I've tweaked it just a bit...

1 3/4 c baking/pancake mix flour
1/4 c butter melted
1/3 c sugar
1 egg
2 tsp vanilla
2 smashed up bananas

optional: 1/4 c chopped walnuts

Preheat Oven to 350.

Have Milk and Egg at Room temperature.

Mix all ingredients together and spoon 2/3 full into cupcake liners in a muffin tin.  Bake for 18- 20 minutes.

Yields 12 muffins, I leave 6 out for breakfast and freeze 6 for the following week.  They freeze well.  I have not left them frozen for longer than 2 weeks.

I have made the same recipe adding blueberries and bananas, and Chocolate Chips and Bananas.

Why all the banana muffins you ask???  Well, Avery hates bananas, but she gets really bad cramps in her legs, so I sneak them in wherever I can so that she can get as much potassium as possible...

Do you have any sneaky tricks to fool your kids to eat foods they hate??  What food do you not like??

~XOXO~

Alisha

You can often find me at these Parties!

Read More »

Eggies To Go

I have been making "Eggies To Go" since the kids were babies and I was a working momma trying to get us all out the door at 6:30 in the morning.

There really isn't anything new about this recipe, if you typed muffin tin + egg into google you'd probably get 5,000 just like this.  But it is always fun to have a reminder.  And hopefully I have a few tricks up my sleeve...

Before our Gluten Free Days, my husband would wake up on Saturdays and make a HUGE breakfast for us all.  Scrambled Eggs, Pancakes, Tator Tots, Bacon, Biscuits, Toast, you name it...he made it.  He loves breakfast food.

So you can imagine, we always had lots of leftovers!

I would pull out my mini muffin tins and go to town!!  I made them all different and ALWAYS lined the tin with paper cups.  Easy clean up and Easy transport!!

So here are my Eggies To Go variations and pointers.

If you are using left over scrambled eggs---add cooked eggs in a bowl with 2-3 scrambled raw eggs.  Will go further, and Keeps cooked eggs moist while cooking.

While building your cups preheat oven to 350 degrees.

MOST CUPS Taste great with the addition of fresh Spinach, Onions, Tomatoes,Pico de Gallo, or mushrooms.

Ham Cups--- Line tin with a slice of ham, fill 'bowl' with eggs and cheese.  Add Onion, Peppers, & Tomato for a Denver Omelet Cup.

McCup---Layer bottom of tin with syrup soaked pancake, then crumbled up sausage, then scrambled eggs.

Tator Cups---Break up tator tots and mix with eggs, fill tin about 1/2 full, add meat and cheese of your choice.  Very good with just the eggs and tators.

Biscuit Cup---Break up a biscuit, add bacon bits, green onions, and cheese to cup.  Drizzle with just enough raw egg to coat....YUMMM

Spinach Cup---Scrambled Eggs mixed with a little cottage cheese and spinach.  Feta and tomatoes are great in this cup!!

Once you have all of your muffin tins ready to go, pop it in the oven for about 5-10 minutes.  This all depends on if you used fresh eggs or you are making this from a leftover breakfast.

When everything is all cooked together, cheese is nice and bubbly, take out and let cool for a few minutes.  Place all of your egg cups in an air tight container in the fridge.

On Monday morning when everybody is running late and you can't find your keys, pop a few cups in the micro and breakfast is done.

Enjoy!!

Read More »