My children fight often, as all siblings do. The summer months seem to bring out more of the bickering, which can often start as soon as they open their eyes to start the day. While this can be an extremely frustrating time as a parent, I am trying to use this period as a learning experience for the children and myself. Along with the opportunity to grow our patience, we are also given the chance to learn how to react kindly and respond softly. When a fight erupts over who bumped into whom or who has the next turn on the trampoline, we are learning to listen rather than speak louder. And then we bake muffins.
Know this, my beloved brothers: let every person be quick to hear, slow to speak, slow to anger...James 1:19
Gluten Free Banana Muffins (or Bread)
½ Cup Butter
1 Cup Sugar
4 Ripe Bananas
½ Cup Sorghum Flour
½ Cup Buckwheat Flour
¼ Cup Oat Flour
¼ Cup Coconut Flour
½ tsp Baking Soda
1 tsp Vanilla
Cream the butter and sugar together. Mash the bananas and then add to butter and sugar mixture along with the eggs and vanilla. Mix in flours, baking soda and salt. Pour into prepared muffin tins or loaf pan. Bake at 350 degrees for 20min for muffins and 60min for bread or until a toothpick inserted in the middle comes out clean.
This recipe yields approximately 24-30 muffins or 1 loaf of bread.