Gluten & Egg Free Banana Muffins.

After our morning walk today my son (18 months) and I decided to bake some muffins.  Let me tell you he bakes like he is playing in a sand box so my kitchen and both of us are a mess.  This is also why there are no "in the process" pictures.  I used sorghum flour for this recipe, I love the taste and it is the closest in texture and taste to traditional wheat flour of any of the gluten-free flours.  You can use any flour you want though, brown rice, buckwheat (ground from raw groats is nice) or even almond.  I also choose sorghum because it is a little cheaper and baking with the wee one half of the ingredients are on the floor. 

[yumprint-recipe id='13']

 

 

Enjoy!