This recipe will make a great big batch of 24 yummy, dense, moist and satisfying muffins. They will also happen to be gluten-free! Put at least half in the freezer, and you will have a supply of great snacks.
3 cups Pamela’s Artisan Blend flour mix*
2 t cinnamon
2 t ginger
1/2 t nutmeg
1/2 t corriander
1/2 t salt
2 1/2 t baking soda
1 t cream of tartar
3/4 cup sugar
4 eggs
1 can squash or pumpkin
1-2 mashed ripe bananas
1 stick of butter, melted
1 cup cultured buttermilk
1/2 cup mini choco...