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!