What you’ll need:
1 1/2 cup Gluten Free All-Purpose Flour (I like Bob’s Red Mill Mix)
1 1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
3/4 tsp Xanthan Gum
1/2 tsp Salt
Sprinkle of Cinnamon
1/3 cup Canola Oil
2/3 cup Agave
1/2 cup Rice, Almond or Soy Beverage
1 tablespoon Vanilla
3 Super Ripe Mashed Banana
1 cup Diced Strawberries
Canola Oil Spray

What You’ll Do:
Preheat oven to 350 degrees. Gently combine all ingredients. Prepare your loaf pan by spraying with Canola Oil. Fill pan about 1/2 way with bread mixture. Prepare mini muffin pan by adding muffin paper (about 12-14 mini muffins). Bake for about 1/2 hour; insert toothpick. If clean, remove from oven and place on wire rack for about 20 minutes.  If toothpick is wet, return to oven until clean.  Enjoy!!

Nutrition Info:
Recipe makes 1 loaf of bread and 12-14 mini muffins. One thick slice of bread or 2 mini muffins has 150 calories, 2 grams of fat, 22 grams of carbs, and 2 grams of protein. Plus, this fabulous treat is loaded with antioxidants and anti-inflammatory phytonutrients. Fabulous!!

Recipe adapted from BabyCakesNYC:)