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Banana Honey Rice Flour Muffins
Moist banana honey muffins made with white rice flour
Prep:
15 minutes
|
Cook:
15 minutes
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Easy
Ingredients
1 egg
1 cup white rice flour
2 ripe bananas (mashed)
¼ cup water
2 TBSP honey (or one TBSP honey and one TBSP sugar)
2 TBSP canola oil
½ tsp salt
10 unprocessed walnut halves ( Omit when in aflare/with strictures - CDED: can be added to the batter from week 7 of the diet )
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1 egg
150 gram white rice flour
2 ripe bananas (mashed)
59 ml water
2 TBSP (30 ml) honey (or one TBSP [15 ml] honey and one TBSP [15 ml] sugar)
2 TBSP (30 ml) canola oil
½ tsp (2.5 ml) salt
10 unprocessed walnut halves ( Omit when in aflare/with strictures -CDED: can be added to the batter from week 7 of the diet )
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
Instructions
- Preheat oven to 350°F (175° C)
- Beat all the dry ingredients together.
- Add egg, oil, and water and mix well.
- Add the mashed bananas.
- Spoon the batter into the muffins tin (about 60 ml [¼ cup] per muffin)
- Bake for 15 minutes or until an inserted toothpick comes out clean
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Nutritional Info
Storage
Notes
This recipe was originally published in
Crohn's Disease Exclusion Diet and Intestinal Health Recipes Booklet
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