Strawberry Banana Greek Yogurt Muffins (Gluten Free Nut Free)

I love Greek yogurt, so when I saw this muffin recipe from Drizzle Me Skinny I had to try it. I substituted GF flour and they turned out just fine :) This has become my go to breakfast! Here's the simple recipe...

150 g Dannon Light and Fit Greek Yogurt Strawberry Cheesecake flavor. You can also you Vanilla flavor instead.
1 egg
1 egg white
1 banana, mashed
1 tsp vanilla extract
2 tbsp brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 cup GF flour (I use Betty Crocker All Purpose Gluten Free Rice Blend)
1 cup fresh strawberries, diced

Preheat oven to 350 degrees

In bowl, beat together egg, egg white and brown sugar. Add in yogurt, mashed banana, and vanilla. Beat for 1 minute more.

With spoon, stir in GF flour, baking powder and baking soda. Gently fold in diced strawberries.

Spoon batter into greased muffin pan. This recipe made 6 muffins for me. Bake for 25 minutes. Cool.

I like to cover these in the muffin pan and keep in the fridge for breakfast through the week!

Comments

Granny Smith Cinnamon Muffins (Gluten Free Nut Free)

Gluten free baking can sometimes feel like a guessing game! Sometimes I try substituting gluten free ingredients into a regular recipe and it just doesn't work. But sometimes it does! David Venable from QVC shared a great muffin recipe, and it was so easy to make it gluten free just by substituting in gluten free flour! And the muffins turned out so yummy!! Here's the recipe: 3 cups all-purpose gluten free flour (I use Betty Crocker GF Rice Flour Blend) 1 1/2 cups white sugar 1 tsp salt 4 tsp baking powder 2 tsp ground cinnamon 2/3 cups vegetable oil 2 eggs 2/3 cups milk 3 Granny Smith apples, peeled and grated Preheat the oven to 375°F. Grease a muffin pan. Mix flour, sugar, salt, baking powder, and cinnamon in a large bowl. Stir with spoon till combined. Add the oil, eggs, and milk. With a hand mixer beat till combined, but don't over mix. Pour in the apples and stir them in gently with a spoon. Spoon the batter into muffin pa

Breakfast Casserole (Gluten Free Nut Free)

I love breakfast casserole. It is my favorite breakfast dish ever. But every time I tried to make it myself, I never could get it quite right. That was until my cousin shared her breakfast casserole recipe with me. It's delicious! Here's the recipe GF! 4 slices of Udi's GF white sandwich bread 1 lb GF bulk sausage, browned and broken up (I use Ingles Markets Gluten Free Italian Bulk Sausage) 1 cup shredded cheese 6 eggs 2 cups milk Tear bread into pieces and place in bottom of baking dish. Sprinkle cooked sausage over bread. Sprinkle grated cheese over sausage. In a separate bowl, whisk eggs and milk together. Pour over bread, sausage, and cheese. Refrigerate. You could refrigerate overnight and cook for breakfast. I have also put this together in the morning, refrigerated it all day and cooked it for supper. Cook for 1 hr @350. (I usually cook it about 5 minutes longer, just keep an eye on it till it's done) Enjoy!

Cheddar Garlic Biscuits (Gluten Free Nut Free)

My mom has made Cheddar Garlic Biscuits for years, and I've always LOVED them! With just a few changes, they can easily be made gluten free! Here's the simple recipe... Ingredients: 2 cups Gluten Free Bisquick 1 cup milk 1 c shredded cheddar cheese about 2 spoonfuls of mayo 2 tablespoons melted butter 1/8 teaspoon garlic powder Combine the first 4 ingredients and mix with spoon till a soft dough forms. Drop by spoonfuls onto a baking sheet. Bake at 450 degrees for 18-20 minutes. (Watch carefully so they don't burn) Mix together melted butter and garlic powder. Spoon over warm biscuits. Enjoy!

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