Blueberry Banana Muffins

These muffins are wheat-free, gluten-free, vegan, and totally awesome. 

• 1 1/4 c brown rice flour 
• 1/4 c garbanzo bean flour
• 1/4 c tapioca flour
• 1/4 t cinnamon 
• 1 1/2 t baking powder
• 1 t baking soda
• 1/2 t salt
• 1/4 c flax seeds
• 3/4 c warm water
• 1/3 c oil
• 1/3 c sugar
• 1/3 c almond milk
• 1 t vanilla
• 2 ripe bananas
• 1 cup blueberries

1. Preheat oven to 350.
2. Blend the flax seeds and warm water for two minutes and set aside. 
   
3. Combine the dry ingredients in a medium sized bowl. 
4. In a separate bowl, mix the oil and sugar. 
5. Dice the banana and add to the oil and sugar mixture, mashing a little with a fork. Add the remaining wet ingredients, including the flax/water mixture.
6. Fold wet ingredients into the dry, and add blue berries. 
7. Spoon batter into muffin liners, and bake for 30 minutes. 
8. Enjoy!

Come monday, I'll be able to introduce the eliminated foods, one at a time into my diet. I cannot believe its almost been two weeks already! I've been managing pretty well, Adam even made me these rice cake tostadas the other night for dinner: 

Sounds a little strange, but they were really good! We've also been having some super veggie intense stir fry - although I do really miss tofu and all soy based sauces - I've been using a combo of garlic/ginger/chili and sesame oil and its working out great. 

Breakfast has been mostly warm quinoa with berries, chopped almonds, cinnamon and rice milk or a banana and peanut butter. To mix things up a bit, I made a green smoothie this morning with: almond milk, banana, a handful of spinach, 1 T flax seeds, frozen blueberries and frozen pineapple. I was a little nervous about the flax seeds, but they were great! Blending flax seeds causes them to thicken, which is why they work as an egg replacer. Boost of Omega 3's for the day? Check!