It is summer and the wonderful heat has finally arrived. In Calgary summer can be such a short season that when it finally arrives, we must take advantage of every moment. We have been enjoying outdoor hikes, walks, the outdoor waterparks and I finally took my girls to our local amusement park for a day of fun.
Since it has been so hot and the sun wakes up early, I have been starting my days quite early around 6am. The other day I thought this was a perfect time to bake since I would not dream of turning my oven on any time later in the day unless I want my house to be transformed to a sauna. Well I had the best intentions when I took my bananas out of the freezer to start defrosting prior to baking, but then I got distracted and the baking did not happen in the morning. I did not want to be wasteful, so later that afternoon my girls and I decided to try baking some muffins in our new toaster oven which gives off minimal heat compared to our full sized oven.
We were so happy with the results and I am really quite impressed with this little gadget we have recently added to our kitchen countertop. As a tip, we have replaced our toaster with this 6 slice toaster oven as we find it easier to use for my husband who is not gluten free and for myself and my daughters who require only gluten free. It is so simple to clean and cross contamination is super easy to prevent. I am all about simplicity and as an added bonus, we use it as a mini oven when we have something small and quick to cook.
Hope you find some time to enjoy the summer heat and enjoy the eats!!
Gluten Free Banana Cranberry Muffins
Makes 12 Muffins or 24 Mini Muffins
3/4 cup brown rice flour
1/2 cup quinoa flour (or use 1/2 cup brown rice flour)
1/4 cup tapioca starch
1/4 cup cornstarch
2 tbsp cup ground flax seed
1 tsp xanthum gum/guar gum
1 1/2 tsp baking powder
2 tsp ground cinnamon
3/4 cup dried cranberries
3 tbsp dried sweetened coconut
2 large eggs, beaten
1/4 cup canola oil
1/2 cup unsweetened apple sauce
4 medium sized banana, mashed
1 tbsp vanilla extract
1. Preheat oven to 350F.
2. Mix all dry ingredients together in a bowl.
3. In a separate bowl, mix together all wet ingredients.
4. Add wet ingredients to dry ingredients and mix together until everything is well incorporated.
5. Pour mixture into greased muffin tin and bake in oven (or toaster oven) for 20-30 minutes depending on if you are baking mini or full sized muffins. Check doneness by inserting a toothpick and if it comes out clean, they are ready.
- Enjoy immediately or cool and freeze for a great breakfast or snack on the go.