Muffins, May, and Memorial Day: News & Nibbles Monday

Muffins, May, and Memorial Day: News & Nibbles Monday

I'm taking a quick break from the 90 degree heat today (love it!), to post today's News & Nibbles Monday.

May is National Celiac Awareness Month

In case you were not aware, May is National Celiac Awareness Month. Although May is winding down, there are still opportunities to help increase awareness of Celiac Disease and give you friend or loved one living with celiac a little extra love :) Increase in publicity of the gluten free diet has helped restaurants, fast food chains, and grocery stores across the country increase their gluten free offerings. However, we still have quite a ways to go. Over 3 million Americans are living with celiac, and there are many more still undiagnosed. Not sure if you may have undiagnosed celiac? Get checked out. The University of Chicago Celiac Research Center is a great place to start. Just diagnosed? Check out my post, Things I Wish I Knew When First Going Gluten Free and Dairy Free, to help get you started. Looking for a chance to win some free stuff? Go the National Foundation for Celiac Awareness's website and enter to win a Gluten Free Pantry Makeover. The grand prize is a great deal because we all know how expensive gluten free products can be. Hurry though! The contest ends May 31st.

Memorial Day

While everyone's minds are on barbecues, soaking up the sun, and getting an extra day off from work, it's important not to forget the real reason behind this holiday. I had the opportunity to spend yesterday afternoon out with friends, one of which was a young reservist who had recently finished her tour of duty in the Middle East, and another whose stepfather served in the Vietnam War. His experience as an F4 pilot - being shot down, parachuting into shark infested waters, only to have the tide carry him in to hostile Viet Cong territory are amazing examples of courage. So, thanks to all of the troops serving today and those that have given their lives for our country.

Banana Nut Muffins (Gluten Free and Dairy Free)

With nowhere to be this morning, I decided to take my own advice to "live gladly" and enjoy some Bigelow Spiced Vanilla chai tea and a banana nut muffin on the deck. The cherping of birds, warm breeze blowing through the trees, and sound of gentle waves lapping the side of our seawall made for a moment of bliss. I will need to tuck this moment away in my conscience.... it will come in handy later in the week as I am scrub dirty toilets or sitting in stop and go traffic. The banana nut muffin recipe is adapted from Simply Recipes. Since I overindulged a bit this weekend, I added some flaxseed to this recipe for a little extra nutrition. Enjoy!

  • 3 large, ripe bananas (mashed)
  • 1/3 cup Earth Balance Shortening (melted)
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract (McCormick's is gluten free)
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cup gluten free flour (1/2 cup brown rice flour, 1/2 cup sorghum flour, 1/2 cup millet flour)
  • 3/4 tsp guar gum
  • 2 tbsp flaxseed meal
  • 3/4 cup chopped walnuts

Preheat the oven to 350 degrees. Line muffin tin with muffin cups. In a large mixing bowl, mix together mashed bananas and melted butter. Add in the sugar, beaten egg, and vanilla extract. In a separate bowl, add the gluten free flour, guar gum, salt, cinnamon, baking soda, and flaxseed meal. Mix dry ingredients together. Add the wet ingredients to the dry ingredients, just until combined. Fold in chopped walnuts. Bake for 20-22 minutes or until golden brown. Note: When adding flaxseed meal, muffins will appear a little darker when cooked.



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