I’ve always loved a delicious savory breakfast. Pancakes, french toast, waffles with ice cream (it’s a real thing.. it used to be my favorite), Reece’s pieces cereal (is that still considered savory?), a good old fashioned lemon poppyseed muffin. My tastebuds love the savory goodness, but unfortunately my stomach (internally) and the belly (externally) not so much. My natural solution to this dillema is to simply make small changes in the way I cook to make the “not so friendly to my body” food much nicer. When I came across this banana blueberry muffin recipe in Giada’s Feel Good cookbook (which, I highly recommend. It has everything labeled with gluten free, dairy free, vegetarian, vegan… or no distinction because it’s all about balance, right??) I just had to make them. Like, right then. So, this was the result. They’re best heated in the microwave with a side of berries or even some egg whites :)!
Recipe (re-printed from Giada’s Feel Good Cookbook)
Ingredients:
1 cup brown rice flower
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup grapeseed oil
1/4 cup pure maple syrup (I used agave nectar)
2 large eggs beaten
2 teaspoons vanilla extract
1 cup mashed banana (about 2 small bananas)
1 cup fresh blueberries
Directions:
Preheat over to 325º
In a medium bowl, whisk together the rice flower, baking soda, salt, baking powder, cinnamon, and nutmeg.
In a large bowl, whisk together the remaining ingredients up to the blueberries. Add the flower mixture and stir until just blended. Add the blueberries and stir.
Spoon 1/3 cup of the batter into each muffin liner. Bake about 25-35 minutes, or until you can stick a toothpick in the center and it comes out with moist crumbs.
Set on a cooling rack for 1 hour.
Calories: 184, Protein 2g, Carbs 21 g, Sugar 9g, Fat 10g, Saturated Fat 1g, Sodium 156 mg.
Serving size: 1 muffin, makes 12
