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Barley Banana Muffins {with GF, V, & sugar/oil-free variations}
These are pretty much the only muffins I make, ‘cause they’re foolproof.
Barley Banana Muffins
WET
- 4 bananas
- 1 egg or 1 tablespoon psyllium + 2 tablespoon water
- 1 cup sugar (cutting back works, too) or 1/2 cup minced dates
- 1/3 cup oil or 2/3 cup finely ground golden flaxseed
DRY
- 1 1/2 cups barley flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
OPTIONAL
- 1/2 cup chocolate chips (the Kirkland brand is dairy-free) or
- 1/2 cup chopped walnuts
Bake at 400 degrees for 16 to 18 minutes. Makes 12.
Gluten-Free Banana Muffins
WET
- 4 bananas
- 1 egg or 1 tablespoon psyllium + 2 tablespoon water
- 1 cup sugar (cutting back works, too) or 1/2 cup minced dates
- 1/3 cup oil or 2/3 cup finely ground golden flaxseed
DRY
- 1/2 cup rice flour
- 1 cup oat flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
OPTIONAL
- 1/2 cup chocolate chips (the Kirkland brand is dairy-free) or
- 1/2 cup chopped walnuts
Bake at 400 degrees for 16 to 18 minutes. Makes 12.
I finally made these tonight! I had to wait for my barley flour to come in the mail (could not find it at my local grocery store, & I wasn't gonna drive all over town lookin for it either!), but I finally got to make these. Excellent recipe! They turned out perfect! 🙂
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