gluten-free banana bread muffins

Today, was one of those days. I woke up knowing I had SO much stuff to work on, and that is never a good start to any day. I skipped my workout which didn't help either. Since it's the end of the school year for me {2.MORE.WEEKS.}, I'm jamming as much as I can into every single day. Exhibit A) Today, I did a science test, an english quiz, a geography quiz, 2 science lessons, an english lesson, a geography lesson, 2 bible lessons, about 5 algebra lessons, and read a couple of chapters of my book for English. I didn't even finish everything I need to, but when your clock reads 4 o'clock and you've been working since 6:30, I think it's a sign to shut the computer and go talk about muffins instead. On the computer. AHHMEHHLIFE.

Anyways, yesterday, my family was gone for the day, so I decided to have a friend over to bake with! I'm going to be honest, I really don't like baking with people. Ever since I was little, I've always loved being in the kitchen alone. Cooking and baking is my stress-reliever. Having people around just doesn't help. I remember going to a friend's house when I was little and baking cookies and we got in a fight over who was going to mix the batter. From then on, let's just say I'm a WHISKINGPOWERHUNGRYBEAST. Just kidding. {?}

 We had a blast baking and chatting and singing and dancing  and stuffing our throats with muffins. Ah, what fun. I did the math to see how many calories are in each muffin, and according to my calculations {I'm stroking my imaginary beard. LOOK, GUYS!}, they're about 80 cals each. Yes, this is real life. Turns out, using GF flour is the way to go. It smashes all those calories and says "You're not the boss of me!" … Kinda like me in the kitchen! ha. Along with the muffins, I made some gluten free brownies. They were awesome, but I have some work to do before I post a recipe :)

I was so happy with how these muffins turned out! I was worried when I read that gluten-free baked goods can sometimes have a weird gummy texture and odd flavors. Seriously, the night before the day I planned to make these, I had nightmares that they turned out like little hockey pucks. Yum. these muffins tasted exactly like my regular banana muffins and had a great texture. They didn't turn out gummy at all, but were super dense and moist. AND for like a quarter of the calories which means you can eat three and that's a breakfast under 250 calories! WIN!

gluten-free banana bread muffins

4 ripe bananas, mashed

1 c. plain yogurt

3/4 c. dark brown sugar 

2 tbsp. honey

2 tsp. vanilla

1 large egg {at room temperature}

1 c. favorite gluten-free flour {The stuff I found at the store was a mix of corn flour, brown rice flour, tapioca flour, and xanthan gum}

1/2 c. almond meal {or almond flour. Mine was pretty coarsely ground so there were some chunks.}

1 c. gluten free oats

1 1/4 tbsp. baking powder

1 tsp. cinnamon

1 tsp. nutmeg

Preheat oven to 400ºF. In a large bowl, combine bananas, yogurt, egg, honey, vanilla, and brown sugar. Stir in flour, almond meal, oats, baking powder, cinnamon, and nutmeg. Scoop batter into a greased muffin tin and bake for 30-35 minutes or until golden brown. Let cool a couple minutes before removing from pan with a knife to a wire rack.