There is nothing like a yummy mini muffin to fulfill that sweet craving. These little guys are so delicious it will be hard to stop at just one. Recently, my husband and I took a gluten free baking class and this Gluten Free Banana Eggnog Chocolate Chip Muffin with Eggnog Glaze was on the menu.
I finally decided to try it out on my own and I think it was even better the second time around. If you think going Gluten Free has to mean a sacrifice in taste or appearance, allow me to prove you wrong.
There are no special ingredients needed except for Cup 4 Cup Flour (this is a special gluten free all purpose flour bend) that literally replaces your while flour cup 4 cup. It can be found at Amazon  You can also find it at Sprouts or Whole Foods Market. I am in love with this flour…
It’s an easy recipe so put on your apron, de-stress a little, play around in the kitchen and have some fun. Please leave a comment after you have made these and let me know what you think. So are you ready? Well here it is…..
Preheat oven to 350 degrees F
Yields: 18-24 mini muffins

  • 1 package of yellow gluten free cake mix (15 oz)
  • 1 heaping cup of mashed very rip bananas (2 medium sized)
  • ½ cup full fat eggnog
  • 2 tsp vanilla extract
  • 3 large eggs
  • 1 tsp cinnamon
  • 1 cup mini chocolate chips (I use Enjoy Life)

 Crumb topping:

  • ½ c brown sugar
  • 1/3 cup Cup for Cup (or gluten free all purpose flour)
  • ½ tsp cinnamon
  • 2 T cold butter, diced (must be very cold)

Eggnog Glaze:

  • 1 T melted butter
  • 2 T eggnog
  • 1 cup powdered sugar


  1. Line cupcake pan with liners and set aside
  2. Place the cake mix, mashed bananas, eggnog, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just combined, about 30 seconds
  3. Fold the chocolate chips into muffin batter.
  4. Spoon or scoop batter into the lined cupcake liners, filling each about 2/3’s full.

Crumb topping-
 Place brown sugar, flour, cinnamon, and cold butter in a bowl and cut into the butter with a pastry cutter or with finger tips until moist and crumbly. Generously sprinkle over muffins.

  1. Bake muffins until they are golden brown and the tops spring back when lightly pressed with a finger, about 16-20 minutes
  2. Transfer the pans to wire racks and let muffins cool for 5 minutes.

Eggnog Glaze

  1. Melt butter and add to eggnog, then whisk in 1 cup powdered sugar. Drizzle over tops of warm muffins. Enjoy…


I have never been a fan of soup. I have a ton of friends who think I am crazy because it is considered one of life’s beautiful comfort foods. For whatever reason this weekend I was craving a warm bowl of soup so I started researching some different recipes that sounded tempting to me. This is when I came across a broccoli and cheese soup. I found one that looked appealing so I used it as my base recipe and then I added my own little twist and man, was it a home run. If you are a soup lover or just want to try a hot bowl of comfort that I urge you to play around with this recipe. You will NOT be disappointed.
4 heads of broccoli (cut off stems as close to the floret as you can)
Olive oil for drizzling
1 stick of unsalted butter
1 package or serving of ham (cut into cubes)
Salt and pepper
1 diced onion
1/3 c all purpose flour (I used tapioca starch)
2 white potatoes (cut into cubes)
4 cups plain almond milk (can use whole milk)
2 cups half and half
A teaspoon of freshly grated nutmeg
3 cups of freshly grated mild cheddar cheese
1. Preheat oven to 375 degrees F and place cut broccoli florets onto baking sheet. Drizzle a little olive oil over broccoli and sprinkle with salt and pepper. Bake until they begin to brown about 20 minutes.
2. While you are waiting, melt the butter in a pot over a medium heat. Once it is melted add in your chopped onions and chopped potatoes and cook until soft around 3-4 minutes. Sprinkle in your flour and stir until combined well and flour is absorbed.
3. Add in milk, half-and-half, nutmeg, and then the broccoli. Add a little salt and a nice dash of pepper. Cover and reduce heat to low and allow the mixture to simmer for 20-30 minutes.
4. Stir in your favorite cheese ( I used mild cheddar) allow to completely melt.
5. Once it is finished you can place mixture into a blender and blender until a puree consistency or use an emersion blender right in the pot. This is optional but I enjoyed the blended consistency of the final product.
All that is left is for you to enjoy.
I found the original recipe from Ree Drummond from The Pioneer Woman