Saturday, October 27, 2012

Pumkin Muffins and Roasted Banana Ice Cream (gluten, grain, dairy, corn, soy and refined sugar free)


After last weeks Pumpkin Spice French Toast, I was in the mood for more fall dishes. My daughter requested pumpkin muffins. They have always been her favorite and before going gluten free we use to make them all the time. Now I had to find a healthy, gluten free alternative. I found this pumpkin muffin recipe from Jenni Hulet over at The Urban Poser. It fit all the criteria I needed and were absolutely delicious! You would never know that they were gluten free and grain free and my daughter approved! I also made these with maple syrup instead of honey and they came out great too! I paired this muffin with this Roasted Banana Coconut Ice Cream from Elana's Pantry. This was also an amazing recipe. I have made some dairy free ice creams in the past and was not satisfied. This ice cream is so creamy and the roasted bananas give it a great flavor. This was also approved by my kids so I know I’ll be making it again!

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