Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ripe bananas, mashed
• 1/2 cup sugar
• 1/3 cup melted butter or oil
• 1 egg, beaten
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped nuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the gluten-free flour, baking soda, and salt.
3. In another bowl, combine the mashed bananas, sugar, melted butter, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in nuts or chocolate chips.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

4. Gluten-Free Smoothie Bowl

Ingredients:

• 1 banana, frozen
• 1/2 cup frozen berries (like strawberries or blueberries)
• 1/2 cup spinach (optional)
• 1/2 cup almond milk or any milk of choice
• Toppings: sliced fruit, granola, chia seeds, coconut flakes

Instructions:

1. In a blender, combine the frozen banana, frozen berries, spinach, and almond milk. Blend until smooth and thick.
2. Pour the smoothie into a bowl.
3. Top with your favorite toppings such as sliced fruit, gluten-free granola, chia seeds, and coconut flakes.
4. Enjoy immediately with a spoon!