Delicious muffins or bread recipe

Ever since I had a health crisis occur about two years ago, I went gluten free. That single dietary choice made a difference to my life.

Since then, I've learned to eat mostly without grains in my diet, but besides the occasional popcorn or rice pudding, I've also learned to bake with alternatives to wheat flour that are just as tasty, if not tastier. My favorites are sorghum and almond, usually mixed, and sometimes a little rice flour.

One of the recipes that I've adapted was the one that I used to make sweet breads and muffins that I think surpasses the traditional wheat flour recipe in taste. I've been asked for the recipe by friends who have enjoyed them enough to ask for the recipe, so here is my gluten/dairy/soy free base plus additions for bananas and chocolate chips (YUM!):

I'm no pro photographer. This is on my kitchen counter under the normal lights.

Ingredients:

2 large eggs
1/2 c. grapeseed oil
1/2 - 3/4 tsp. vanilla
1/2 c. honey (preferably local, unprocessed)
2 Tbsp. water
1/4 - 1/3 tsp. sea salt
1 1/2 c. sorghum flour
1/2 c. almond flour
1 1/2 tsp. xanthum gum
1/2 tsp. baking powder
1/2 tsp. baking soda
For banana/chocolate chip:

2-3 ripe bananas
1/2 c. Enjoy Life mini chips (gluten/dairy/soy free)


Instructions:
1) Preheat oven to 350 F.
2) Beat eggs.
3) Add vanilla and beat into eggs.
4) Wisk oil into egg mixture.
5) Use the same measuring cup from the oil to measure the honey. Doing so means less honey sticks to the measuring cup and gets into the batter without much fuss. If the honey is crystallized, you will need to set the jar in a bowl of hot water for some time to liquify it again.
6) Mix the honey thoroughly into the liquid ingredients.
7) Add the water.
8) Add the sea salt and mix thoroughly to dissolve it.
9) Mix in remaining dry ingredients.
10) Mash bananas in a separate bowl until mostly smooth with a few small bits, then mix them into the batter.
11) Add the chocolate chips.
12) Fill muffin cups/bread pan and bake. I use silicon bakeware, which requires longer cooking times. Generally, the batter is thick, so feel free to mostly fill whatever you use. The muffins or bread will be done when they are browned on top and spring back from light pressure.