I don’t generally make New Year’s resolutions. I think this is generally because my life revolves around a school year calendar, so I tend to make my resolutions in August. Which means, right around Halloween, I’m falling off the resolution wagon, rather than in February, like normal people.
This year is different. This year, I decided to make a resolution, but adapted for me.
I’m calling it a twenty-one day resolution.
Basically, it is as it sounds: a resolution I have to keep for 21 days. After that, well, I guess I can re-up for another 21. As I haven’t even started, we’ll see how it goes.
In any case, my goal for 21 days is no refined sugar. That’s it. No candy, no chocolate, no ice cream (which has been making me sick recently, but then, what doesn’t?). I don’t eat wheat, so I guess I don’t need to give up cake, and the oldest’s birthday is in 23 days, so I’ll be safe by then, anyway.
But this doesn’t mean that I’m giving up all things sweet; it just means no refined sugar. So I’m still baking muffins with honey and agave nectar, but since those are mostly for the children, I doubt I’ll get too many of those.
So today’s installment for a recipe is a gluten free, sugar free muffin. They’re not too bad, especially when you consider they’re gluten free, egg free and sugar free. Because honestly, there’s so much “free” one can do before you’re all like, “Hell, I’ll just have water.”
So, here you go. Banana muffins
1/4 cup butter
2 ripe medium/large bananas
Egg replacer equivalent to one egg
2 Tbsp. Agave nectar
1 cup rolled oats
1/2 cup almond flour/meal
1/4 c sorghum flour
2 Tbsp. ground flaxseed
1 tsp. vanilla extract
1 tsp. baking soda
½ tsp. pumpkin pie spice (because I like it; cinnamon works just as well)
I suppose I could go into the whole “grease a muffin pan” thing, but y’all should be able to figure that out. In any case, preheat the over to 375. Once the muffins are ready to go in, bake them for 30 minutes. Viola!