It’s my birthday today. I’m the big 3-2. Exciting, right? Except I’m not feeling the excitement. J’s really sick (so sick he came home early from work for the first time in the 6 years we’ve been together) and I’m worn out so I’m spending the day relaxing at home and doing things I love but for which I rarely have time.
To start off the morning, I made myself some birthday muffins because, honestly, who wants to eat gluten-free dairy-free birthday cake? These are the best things I’ve made using gluten-free flour so far. It’s not even lunch time and I’ve already eaten
This recipe started out using this one from Sweet Peas and Pumpkins (love the name!) but I’ve adapted it based on ingredients I had in my house. You could also sub regular flour (don’t forget to omit the guar gum) and regular milk if you don’t have food issues.
- 1 1/2 cups gluten-free all purpose flour
- 1 teaspoon guar gum
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup carob chips
- 3/4 cup mashed banana
- 1/2 cup soy milk (I used vanilla flavoured)
- 1/2 teaspoon apple cider vinegar
- 1 egg
- 2 tablespoons canola oil
Step 1: Preheat oven to 400.
Step 5: Place mixture in muffin tins. I use paper liners because it makes clean up easier but my muffins did stick to the paper. Bake about 20 minutes (until toothpick comes out clean).
Next up, watching an episode of Hoarders and then organizing the fridge. Happy birthday to me!
Shared at: Life on Lakeshore Drive, C.R.A.F.T., Sugar Bee Crafts, Kathe With An E, A Stroll Through Life, Tiny Sidekick, Fluster Buster, Clean & Scentsible, The Happy Housie, Someday Crafts, A Creative Princess, 4 You With Love, Artsy-Fartsy Mama, Meegan Makes, Serenity You, A Peak Into My Paradise