Amy is the author of Simply Sugar and Gluten Free, a blog dedicated to gluten and sugar free living. She recently debuted her first cookbook titled Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less. I have followed along Amy’s blog for some time now, and I’m always impressed with the recipes she comes up with. They can be simple but full of flavor, elegant and certainly crowd-pleasing. We were thrilled when Amy announced that she was writing her first cookbook.
This cookbook is full of easy recipes that you can make quickly, 20 minutes or less actually. Quick and easy recipes, that is what I like to hear. Sometimes you just want to whip up something fast; so you can relax with your family or go about your day. With Amy’s help…now you can whip up a meal, dessert or baked good in that amount of time, and it will always come out tasting fantastic. Thank you Amy for everything you do for the gluten-free community. You’re an inspiration.
Amy’s Banana Oat Muffins
Reprinted with permission from the author
Makes 12 muffins
- 3/4 cup low-fat milk
- 1 cup gluten-free rolled oats
- 1 large ripe banana
- 1/2 cup agave nectar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/4 cups Basic Flour Blend (page 212 in book, website)
- 2 teaspoons gluten-free baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup unsalted butter, melted, or canola oil
Preheat the oven to 400 degrees Fahrenheit. Prepare a standard 12-cup muffin tin with cooking spray or line with cupcake papers. Combine the milk and oats in a medium bowl. In another bowl, mash the banana with a fork, leaving some chunks. Whisk the agave, eggs, and vanilla into the mashed banana. Stir the banana into the oats and set aside to soak.
In a large bowl, whisk together the flour blend, baking powder, cinnamon, xanthan gum, salt and nutmeg. Whisk the butter or oil into the wet ingredients, then add the wet ingredients to the dry ingredients and stir just until blended.
Use a spring-release ice cream scoop to divide the batter evenly among the prepared muffin cups. Bake for 12-15 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool for 5 minutes in the tin. Remove them from the tin and transfer to a wire rack lined with a paper towel to cool completely. Store in an airtight container, or wrap individually with plastic wrap and freeze.
My sister had my muffin tins the day I decided to test this recipe, so I decided to prepare the batter as directed (except using almond milk instead of cow’s milk, and canola oil instead of butter) in a cake pan. I then sliced the finished product into squares, and it turned out perfectly. Very delicious recipe!
Some of my other favorites from Amy’s cookbook include:
- Sweet Potato and Black Bean Tacos
- Chicken Posole Stew
- Plum Quinoa Crumble
- Peanut Butter Hot Fudge Cake
Would you like to win a copy of Amy’s cookbook? I have one copy to giveaway. One randomly selected winner will be announced May, 25, 2011 at 4 p.m. CST. Winner will be contacted via email.
- Leave a comment on this post and tell me what your favorite quick and easy meal to make is.
For additional entries, complete 1 or more of the following:
- Like ATX Gluten-Free on Facebook and leave a comment
- Follow ATX Gluten-Free on Twitter and leave a comment
- Like Simply Sugar and Gluten-Free on Facebook and leave a comment
- Follow Simply Sugar and Gluten-Free on Twitter and leave a comment
Disclaimer: Ulysses Press sent me a free copy to give away to one of my readers. This does not effect my review and opinion about this cookbook. I still think it is a great and useful cookbook.
Giveaway closed: 12 p.m. CST on May 27, 2011
Winner of the Simply Sugar and Gluten-Free Cookbook is… #27 Deborah!
I will be contacting you via email, Deborah. Congrats on your win and thank you to everyone who participated. I have 3 more cookbook giveaways coming soon, and a huge giveaway from Beanitos. Stay tuned!