Whole Muffins or Bust!
Why put the lime in the coconut when you can put it in the muffin?
Let me just start by saying that I love reading Whole Wheat or Bust. I love seeing what she’s up to and what creative recipes she has bestowed upon us. I have even gone out on a limb by making some of her delicious dishes (best.dish.ever.).
Whole Wheat or Bust is just a pseudo name for the ‘Muffin Blog that Could’… meaning she makes a lot of really, really, really good looking muffins… and other edible items. I just happen to like muffins so this works out nicely. ;)
After Lauren posted her crazy good lookin’ Peanut Butter Crunch Muffins, I quickly commented, to her, that my mission for the week was to make these, only gluten free, and with almond butter, mostly because I really like to not follow recipes.
But, being that I had an abundance of limes in the house and some creative genius, that’s me, I decided to add some tang instead…
Tangy Honey Lime Muffins
1 banana, mashed
2 heaping tbsp plain nonfat yogurt (or full fat, or sour cream)
3 tbsp raw honey
4 tbsp freshly squeezed lime juice
1/2 cup chickpea flour
1/2 cup millet flour
1 tsp baking powder
1/4 tsp zanthan gum
pinch of salt
Set the oven to 375 degrees. Mix all of the wet ingredients together in one bowl. Mix all of the dry ingredients together in another bowl. Combine the dry into the wet. Mix to combine (just don’t over mix), pour into muffins tins (preferably greased), and pop ‘em into the oven. My little lime muffins baked for about 25 minutes, and as you can see, the tops got a little dark, but the middle was peeeerfect.
Well, that’s all I have for now. Thanks for indulging in some muffin making with me. If you get a chance, stop by and visit me at What Runs Lori and see all the other strange foods I eat and exercises I do, that is, however, what runs Lori…
They’re good. They’re easy. I like muffins. You like muffins. Everyone wins.