Sunday, 7 August 2011

My Muffin Tops Are All That (Gluten-Free Banana Muffins!)

Hi All!  Phew, what a busy day!  I'm just finally sitting down to write after a day of cleaning, cooking and baking.  Baking has always been a favourite hobby of mine, though since going gluten free, I have had to learn how to bake all over again.  Gluten-free baking is really not that complicated though, once you have all the different flours on hand.  The result of gluten-free is a lighter end product that doesn't leave you feeling weighed down. 

A really excellent resource for me has been the Gluten-Free Goddess blog (http://glutenfreegoddess.blogspot.com/).  Her blog is gorgeous, and she's such an amazing gluten free cook.  One of the many recipes I've used from her site is a recipe for banana bread (http://glutenfreegoddess.blogspot.com/2007/11/banana-chocolate-chip-bread.html), which I have adapted to be fat free, and low sugar.  Today I used the recipe to make muffins instead of bread.  They are perfectly moist and delish and you will never miss the fat and extra sugar.  Enjoy!


Gluten-Free Banana Muffins

Preheat oven to 350 degrees F.  You may spray the paper baking cups lightly with oil.

Combine in a large bowl:

4 smaller-medium bananas, peeled, mashed (if bananas are large, use one less)

1/3 cup unsweetened applesauce
3/4 cup organic coconut sugar (same as palm sugar)
3 teaspoons vanilla extract

Whisk together in a separate bowl:

1 1/2 cups gluten-free flour blend
(I made 2 cups of flour mix: 1/2 cup buckwheat flour, 1/2 cup sweet white sorghum flour, 1/2 cup tapioca starch, 1/2 cup potato starch (not potato flour), then measured the 1 1/2 cups needed, and put the rest in the fridge for next time - BUT YOU CAN CERTAINLY JUST PURCHASE A GLUTEN-FREE FLOUR BLEND LIKE PAMELA'S OR BOB'S RED MILL)
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 rounded teaspoon cinnamon

Add the dry ingredients into the banana mixture and stir until smooth.  If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.  If too thick, add a tablespoon of water.

Optional:

Add in

1/2 cup chocolate chips (I use Enjoy Life)
OR
1/2 cup walnut pieces

Pour the batter into the prepared muffin pan and bake in the centre of a pre-heated oven for 12-15 minutes, until a wooden pick inserted into the muffin comes out clean.  Cool the muffins or loaf on a wire rack.

This recipe works great for banana bread as well.  All directions are the same.  To prepare the standard bread pan, lightly oil it and dust it with rice flour.  Bake in the centre of a pre-heated oven, until the loaf is firm, a bit crusty and until a wooden pick inserted into the centre comes out clean.

4 comments:

  1. This is great Christine! I tried to make wheat-free cupcakes once but they fell. Maybe I was using the wrong kind of flour. Great picture too!

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  2. Thanks Suzie! Yes, the type of flour you use can greatly affect the outcome. Apparently so can things like humidity and elevation (though I don't really know much about that). Using things like eggs and xanthan gum can help bind your batter and keep your cakes from falling. It's just going to take some trial and error. Thanks for reading! :)

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  3. Thanks for the blog and recipe love. Your muffins look lovely!

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  4. Thanks, Karina. I've been an admirer of your blog for a while now, and have made a lot of your recipes (including your whole grain bread, which I may feature soon). Please do check in every now and then :)

    Christine

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