Side Pannel
Strawberry Banana Muffins
Strawberry Banana Muffins
- Recipe Submitted by ADMIN on 11/12/2015
Category: Desserts
Ingredients List
- 1 cup banana puree (3 medium bananas)
- 1/3 cup organic coconut or canola oil or grapeseedoil
- 1/3 cup non-dairy milk
- 1/2 cup packed organic light brown sugar
- 2 teaspoons bourbon vanilla extract
- Ener-G Egg Replacer for 2 eggs mixed (or use two free-range organic eggs)
- 3/4 cup sorghum flour
- 1/2 cup millet flour or buckwheat flour
- 1/2 cup almond flour or brown rice flour
- 1/4 cup potato starch (not potato flour) or tapioca starch
- 1 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups sliced fresh organic strawberries, rinsed and patted dry
Directions
1.Preheat the oven to 350ºF. Line a 12-muffin pan with paper liners.
2.In a mixing bowl beat together the banana puree, oil, rice milk, brown sugar, vanilla and egg replacer (or eggs).
3.Add the flours, starch, xanthan gum, sea salt, baking powder, cinnamon and nutmeg. Stir until well combined. If the batter is stiff add a tablespoon of rice milk at a time to achieve a lighter, somewhat sticky batter.
4.Add in the strawberries by hand and stir gently.
5.Drop by spoonfuls into the prepared muffin cups.
6.Bake in the center of a preheated oven until they are done in the center- roughly 22 to 25 minutes. Test for wetness with a wooden pick. Muffins should be domed and firm to a light touch.
The most important tip I've found when baking gluten-free muffins and cupcakes is to remove them from the pan to cool, as soon as you can. The longer they stay in the muffin pan the longer they steam. And we know what steam does to bottoms. That's right. And we hate our soggy bottoms, now, don't we?
Cool on a wire rack. Eat warm or cool, or whichever way warms the cockles of your sweet little heart.
2.In a mixing bowl beat together the banana puree, oil, rice milk, brown sugar, vanilla and egg replacer (or eggs).
3.Add the flours, starch, xanthan gum, sea salt, baking powder, cinnamon and nutmeg. Stir until well combined. If the batter is stiff add a tablespoon of rice milk at a time to achieve a lighter, somewhat sticky batter.
4.Add in the strawberries by hand and stir gently.
5.Drop by spoonfuls into the prepared muffin cups.
6.Bake in the center of a preheated oven until they are done in the center- roughly 22 to 25 minutes. Test for wetness with a wooden pick. Muffins should be domed and firm to a light touch.
The most important tip I've found when baking gluten-free muffins and cupcakes is to remove them from the pan to cool, as soon as you can. The longer they stay in the muffin pan the longer they steam. And we know what steam does to bottoms. That's right. And we hate our soggy bottoms, now, don't we?
Cool on a wire rack. Eat warm or cool, or whichever way warms the cockles of your sweet little heart.
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