Bananaberry Muffins Gluten-Free, Soy-Free, Sugar-Free Oil-Free

These are so easy and so delicious.  Though I have created other blueberry muffin recipes -- today I had different ingredients on hand  -- tons of bananas to use up and not any pears or apples.  so I set about making up a new recipe -- and it came out great.  This makes 12 big muffins -- fill the cups up to the top, they don't rise that much during baking. but 12 muffins go really fast, so you might want to double this recipe.

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           Bananaberry Muffin Recipe

Ingredients:

• 1 cup sorghum flour
• ½ cup garbanzo flour
• ½ cup ground golden flax seeds
• 1 TBS aluminum-free baking powder
• 1 tsp guar gum or xanthan gum
• 1 cup water
• 3 TBS raw cashews (or use hemp hearts to make these nut-free)
• ¼ cup lemon juice
• 2 tsp vanilla extract
• ½ tsp liquid stevia extract
• 1 cup of pitted dates, packed tight to measure them.
• 2 ripe bananas
• 1 ½ cups of fresh or frozen blueberries

Directions:

1. Preheat oven to 350.
2. Place the (first five) dry ingredients into a bowl and mix well with a wire whisk
3. Place the water cashews, lemon juice, vanilla and stevia into a powerful blender and blend on high until cashews are fully blended into liquid.
4. Add the dates and process on high until well blended. Then add the bananas and process a final time.
5. Pour the wet into the dry, stir in the blueberries and mix just until there is no dry flour – don’t over mix! Spoon into a dozen paper-lined muffin cups and bake for 35-40 minutes just until they start to brown.

Note: This makes 12 muffins -- fill each cup really full -- they don't rise that much.