Gluten Free Banana Muffins

This recipe originally comes from this blog. It's a very good recipe. I've changed it to have less sugar and no sorghum flour which I personally find to be heavy. This recipe is YUMMY!

1 Cup mashed bananas
1/4 cup light olive oil or coconut oil
1 C agave nectar (original recipe is 1 Cup brown sugar)
2 tsp vanilla extract
2 eggs
1/4 tsp apple cider vinegar (original calls for mild rice vinegar)
1 cup buckwheat or quinoa flour (original is sorghum)
1/2 Cup potato starch
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp xanthan gum
1 tsp cinnamon
1/4 tsp nutmeg

Mix wet ingredients together. In a seperate bowl mix dry ingredients. Mix all ingredients together. Place muffin batter in a muffin tin. Bake in a pre-heated 375 degree oven for 15-18 minutes.

Pancakes gluten-free

I'm not going to give an actual recipe for pancakes. Pretty much no one reads this blog anyhow. It's mostly just my ramblings to myself about the recipes I'm trying. Anyway, I've been making a variety of pancakes for a while now and I think my family prefers them to white flour. I know I do. I just took my favorite pancake recipe - it happens to be the one in the Betty Crocker recipe book and replaced the flour. Sometimes I'll use a banana blended in the milk instead of sugar. The banana also gives the added benefit of making the pancakes fluffier. My favorite flours are quinoa, brown rice and buckwheat. I don't really measure how much I'm grinding but the pancakes have always worked out.