Guest Post by: Isabel of Banana Pancakes On Baker Street!
My name is Isabel, and I'm a teenager who enjoys paying lacrosse, volunteering at a local horse barn, and working backstage for my school's drama productions. I have been cooking practically my whole life, "helping" my mom in the kitchen. I love to cook because it is fun to share my creations with family and friends, and there are so many amazing things to make out there! I really enjoy trying new recipes, especially the zany ones. I started to experiment with gluten-free recipes and substitutions so my siblings and I can enjoy great meals with my mom (who is gluten-free). The fun thing about working without gluten is that it makes you think creatively to find ways to adapt recipes and make your own. I was making gluten-free pumpkin bread with my mom when we decided to try adding chocolate chips and making muffins out of one of our favorite family recipes. We love what happened, and I hope you do too!
Makes around 48 muffins
- 3 cups sugar
- 4 eggs
- 2 3/4 cup of canned pumpkin
- 2/3 cup water
- 3 1/2 cups Gluten Free Mama's Almond Blend Flour (See link)
- 1 cup applesauce
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1 bag semi-sweet mini chocolate chips (I use Enjoy Life)
- Set oven to 350 degrees.
- Cream applesauce and sugar in a large mixing bowl. Add eggs and pumpkin, then add spices and salt, mix well.
- Combine flour, baking powder, and baking soda in a separate bowl, gradually add with water while mixing.
- Stir in chocolate chips to preference (you decide how many/I used half a bag)
- Line cupcake pan with wrappers and fill cups about 2/3 full.
- Bake at 350 degrees for 25 minutes, or until cooked through.
Thanks to Isabel for this awesome recipe! Make sure to check out her blog for more amazing gluten-free recipes at: Bananapancakesonbakerstreet.wordpress.com.