1 1/2 cups King Arthur gluten free flour
1/4 cup Bob's Red Mill finely ground tapioca flour
1/2 cup brown sugar
2 teaspoons non-aluminum baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon PURE vanilla extract
3 very ripe bananas mashed
1/2 cup organic sour cream
2 free range eggs
1/3 cup organic coconut oil
Fold in enough chopped organic fresh strawberries to your liking, about 1/2 to 3/4 cup.
Mix dry ingredients first. Then add in wet ingredients. Fold in strawberries last.
I divided into sprayed, ceramic muffin plates.
Bake in 350 degree oven until done. My oven took about 20 minutes.
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