I have been gluten free for about a month now and I can’t begin to tell you the difference I am feeling.  “Things” are moving much more smoothly in the stomach region (if you know what I am saying) and emotionally I feel world of difference.  I am less irritable, snappy, I feel less anxious and just overall more peaceful.  The only major change I have made is eliminating gluten so I am attributing these changes to my new way of eating.

I have to also add that prior to this I ate a LOT of gluten.  All-purpose white flour, pasta, cookies, muffins and I were BFF’s.   However, since breaking up with these former loves I have found different ways of taming these cravings with other options.  One of my favorite recipes is those for Banana Muffins.  You can find the original recipe here, which I still make for my boys, however for a gluten free and lower fat version I created this recipe.  Now, they are not exactly as light and fluffy as the original version – I can’t tell you that, however they are delicious.  I used gluten-free oat flour in place of the all-purpose flour which gives these a chewy texture that I love.  My favorite way to pair these is with my homemade raspberry coulis and a light smear of butter.

If you are gluten-free or are considering adopting a gluten-free lifestyle I would recommend giving these a try.  I look forward to hearing your thoughts on how these turned out for you.

Gluten Free Banana Muffins
Ingredients
1/4 c. canola oil
1/4 c. unsweetened applesauce
3/4 c. sugar
2 eggs
1 t. vanilla
3 very ripe bananas, medium size
1 t. baking soda
1 t. salt
1 1/2 c. gluten-free oat flour
1/2 c. coconut flour
1/2 c. mini semi-sweet chocolate chips (optional)

Directions
Preheat oven to 350 degrees.

In a food processor bowl add the oil, applesauce, sugar, vanilla and bananas.  Pulse until smooth.   Next add the baking soda and salt.  Pulse 2-3 times.  Add the flours and pulse 2-3 times, just until combined and then add the chocolate, if using.  Again, pulse just 1-2 times to distribute them evenly.

Scoop the batter into muffin tins and bake for about 20-25 minutes depending on your oven.