Gluten Free Muffins

Just a morning whimsy!

Chartreuse Orange Vanilla Banana Polenta Muffins


Banana, Apricot, Macadamia GF Muffins

In Countertop Convection Oven


Raw Macadamia nuts and Dried Apricots (1/2 cup each chopped, diced)

Banana Smash (4 ripe bananas chopped on cutting board) 

In large SS bowl, mix well the bananas, 

Chartreuse a 3/4 shot, 

2T Vanilla, 1T Orange (extracts) 

2T Maple syrup, and salt 

1 egg whisked

Cinnamon, Allspice, Salt, 

1 teaspoon baking soda

Oat flour (use 1/4 cup to separate minced dried Apricots, then another 1/4 cup after addition of chopped Raw Macadamia nuts) toss all, and add to

1/2 c Oat Flour

1 c polenta corn grits

1 c Bob’s Red Mill All Purpose Gluten Free Flour

Stir and mix well to a muffin batter consistency – thick

Using a 12 slot Silicone large muffin tray that fit perfectly

350 degrees little convection toaster oven

At 20 minutes muffins have risen above top of Silicone form, no color

After 30 minutes smell so good, done.

I made this up on the spot and they were delicious, plain or with honey!

*Green Chartreuse 110 proof

Enjoy the joy!

Tom DiFiore

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