Wednesday, October 6, 2010

Recipe for Easy Gluten-Free, Dairy-Free, Tree Nut-Free, Sugar-Free Coco-Banana Muffins



Beautiful banana muffins image courtesy of Diamond Joy
I've been looking for the perfect GF Muffin recipe for a while... my standards include no processed sugar, an easy flour mix that doesn't include stuff that I'm not familiar in working with (i.e., xanthan gum), no dairy, and no soy, canola or tree nuts.  Pretty tough to find in any of the commercial GF mixes.  I also like to use organic ingredients, if possible.  Now, this recipe does include eggs (I use omega-3 organic eggs) which bothers us a little because we are trying to pass as vegan-- next time I do it I will check out different eggless possibilities at www.egglesscooking.com  Maybe you could post your 'eggless GF' experiences here (that would be so kind!)

Anyhow, on with the recipe!  It is an adaptation of a recipe from Melissa Diane Smith's book,
Gluten Free Throughout the Year - A Month-by-Month Guide for Healthy Eating.  I actually found the recipe first at Terri's blog at  www.glutenfreecooking.about.com  As you know, this 'borrowing' among online foodies is pretty extensive.  Nothing new under the sun and all that, except for the odd twist here and there! lol  If you do try this recipe and like it, please let me know (below) what twists you added that worked for you.  Oh, I happen to use it to make "muffintops" since cookies are more liked in our household.  Makes a great soft cookie. 
This Coco-Banana Muffin Recipe makes 12 Mini Muffins or 6 regular size

INGREDIENTS:


  • 6 Omega-3 organic eggs (or type you want-- I know, I know, yikes)
  • 2 T. extra virgin coconut oil, melted in small bowl over hot water
  • 1 C. ripe, mashed banana
  • 1 1/2 tsp. alcohol-free vanilla extract (or vanilla powder)
  • 1/4 - 1/2 tsp. Celtic Sea Salt
  • 1/2 C. Coconut Flour
  • 2 T. Almond Meal (grind natural almonds in food processor or high speed blender)
  • 1/2 tsp. aluminum-free baking powder
  • 1 tsp. Cinnamon
  • 2 T. shredded, organic, unsweetened coconut
  • 4 T. raisins, GF chocolate or carob chips or cranberries, etc.

Preparation:

Preheat oven to 400° F / 204° C
Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.  If making muffintops, tear paper to fit the top of cookie sheet.  Grease lightly.
Melt coconut oil in small dish over hot water.  Combine and stir the first five ingredients together. Add in the coconut flour and almond meal, baking powder, cinnamon and shredded coconut whisking together until smooth.
Fold in raisins, cranberries, chocolate chips. Pour into muffin cups or put tablespoons full on cookie sheet if making muffintops.
Bake at 400° F / 204° C for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Pop muffins or muffintops onto a wire rack to cool, then store in a container and refrigerate. Flavor is most intense one or two days in the fridge after baking day.  These do contain eggs, so refrigeration is important.


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  Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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