Hello Toronto + Muffin Recipe

Well hi there Toronto – nice to meet you!

I have officially been here for 2.5 weeks and it feels like it has been months! Here is a quick recap of the last few weeks:

Nov 1-10: I had 10 days to pack up my life in Vancouver.  I had 10 days to say my “see you soon” to friends and family.  10 days to say goodbye to an apartment building that has been a part of my family for 20+ years.  10 days goes by quick my friends.

Nov 11: Fly to Toronto

Nov 12-19: teach 14 classes and become acquainted with a new city.  Talk about diving into the deep end! To be honest, this was such a gift as I was able to meet so many new people and really start to establish a rhythm.

Nov 20-24: Teach my regular class schedule.

Nov 24: Movers arrive with all my belongings.  I had 36 boxes of various sizes, 2 large kitchen/china boxes, 2 wardrobe boxes, 1 couch, 1 arm chair, 1 bookshelf, 4 paintings, 1 mirror, 1 baby Christmas tree, 2 lamps, 1 bed and 1 bike to organize, unpack, and fit into my new home.

Nov 26: Unpack the last box! I had finished moving and settling into my new home in just two days.  Talk about a marathon.

Nov 26-Dec 2: Teach my regular classes + 2 subs… Lots of classes! Lots of sweat! Lots of LOVE.


It has been a crazy journey. I think back to three months ago and I was working a corporate job, floating along in Vancouver.  Fast-forward, and I am now living out a dream job that I have been working towards for years, settling into a new home and a new city all the way across the country, and making life big, bright and beautiful! I had a quiet afternoon yesterday so I thought it would be the perfect opportunity to christen my new oven and kitchen.  I had a craving for banana muffins and SURPRISE – I was missing some key ingredients.  I didn’t let this stop me and thought I would give it a whirl anyways.  What shouldn’t have worked out, did.  I don’t know how, I don’t know why, but these are some of the tastiest gluten free banana muffins I have ever had!


Impossible Banana Muffins:

1 1/2 C GF All-purpose flour (I use Pamela’s baking mix)
1/4 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1/8 tsp cardamom
1/2 tsp baking soda
1 1/4 tsp baking powder
2 brown, overripe bananas
1/4 C applesauce
2 Tbs egg whites
1 tsp vanilla
1/2 C coconut sugar
Optional: add in some nuts, dried fruit or chocolate chips if you are feeling frisky! I added in some refined sugar free chocolate chips because #yesplease.

Preheat your oven to 350 degrees.

Mix your dry ingredients together (flour through baking powder).  In a separate bowl, mix your wet ingredients together (bananas through coconut sugar).  Fold the wet into the dry *JUST* until combined.  (This is CRUCIAL as you do not want to over mix your batter.  If you do, it will be gummy, gross and icky.  Use a deft hand my friend.)

Pour into muffin liners in your pan.

Bake for 16-19 minutes, or until the tops bounce back when lightly pressed.

I made 9 muffins, you could make them slightly smaller and do 12, but why cheat yourself on an extra bite?

ENJOY my beauties!



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