BOOYAH! Banana Muffins

So, I have been baking dairy and egg free for 5 years. In five years, my hubby has not enjoyed baked goods at our house, the flavor and texture is too different. He always tastes a bite, but never more. "No thanks," he always says. "They're good, but..."

But today was different. Today my two year old brought him a banana muffin to taste. Not just dairy and egg free, but also soy and wheat free. I expected a smile, a taste, and an encouragement along the lines of "Yummy! Here, you eat it!". I did not expect to look up and see an empty muffin wrapper in his hand.

He ate it. He really ate it. And he said it was good. Wow. Yes, of course he could have taken one for the team (finally) and snarfed it down quickly to avoid tasting it. That's not his style. He knows that if he pretends to like it, I just keep making it. Better to be honest and keep working than suffer through known disasters. So, yes, I think he might have actually liked it.

And that, my dear, is high praise.

So, here is my take on banana muffins. Of course, the recipe is modified from VegWeb, under Crazy Good Banana Muffins. I hope the author won't mind me using hers as the jumping in point.

BOOYAH! Banana Muffins

• 1/4 c buckwheat flour
• 1/4 c sweet rice flour
• 1/2 c brown rice flour
• 1/2 c GF flour blend
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp xanthan gum
• 3 bananas (VERY ripe, they are good until they are moldy)
• 1/4 c brown sugar
• 1/2 c sugar in the raw
• 1/2 c unsweetened applesauce
• 3 T corn oil
• 1 tsp vanilla

Combine flours, soda, baking powder, salt and xanthan in a large mixing bowl. In smaller bowl mash the bananas and add sugar, applesauce, oil and vanilla. Mix well. Add wet to dry and mix just until moistened. Fill lined muffin cups and bake at 375 for 20 minutes. Enjoy!