This is a wonderful, quick and simple recipe that was sent to me a few years ago by a very nice woman from the message boards at Celiac.com (I’ve made a few small alterations). These are gluten-free and dairy-free, delicious, and an easy, nutritious breakfast. They’re a great way for Crohn’s patients to get low-impact protein. If you’re not into cashews, by the way, you can use peanut butter, almond butter or any other nut butter.
Gluten-Free Cashew Banana Muffins
8 oz cashew butter
2 bananas
4 eggs
1 teas. baking soda
pinch salt
1 teas. vanilla
1 tbsp cinnamon
1 tbsp flaxseeds (optional)
1-2 Tbs softened butter or oil (so the muffins will come out of the
paper cups)
Preheat oven to 350 degrees. Blend all ingredients in a food processor until they make a smooth batter. Pour into a muffin pan (either lined with muffin cups or well greased). Bake at 350 degrees for *about* 15 minutes or until top is slightly firm. (To test whether they are done, insert a toothpick into the center of a muffin. If it comes out clean, they’re done.) These freeze really well and you can take a couple out in the morning for lunch or the previous night for breakfast the next day. They’re particularly good toasted and buttered, or with yogurt. Makes about 12 muffins.
By the way… technically, these aren’t muffins at all, but soufflés. I won’t tell if you won’t.
The Real Potato. 
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