Saturday, October 29, 2016

Gluten-free High Fiber Muffins

If you are looking for a high-fiber way to start the day, this is a basic recipe that you can adapt to your tastes.  I modified the recipe from one that I found on the Gluten-free Girl blog.  I cut the sugar-- as I  had some overripe bananas to use-- and I swapped out nondairy milk for the buttermilk.  I also added some spices and dates instead of figs.  These would also be good with some grated carrot added to the mix.

My whole grain flour mix includes sorghum (250g), brown rice (250g) and teff flours (200g) plus cornstarch (150g) and sweet rice flour (150g).  This mixture will be more than enough for to make this recipe twice.  Store the remaining flour in an airtight container for the next time!