Banana blueberry muffins (gluten free)

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We had some blueberries in the fridge, and some overripe bananas on the table, and it was a rainy day: aka I decided to make banana blueberry muffins! I looked at a few recipes online and kind of created my own, which is similar/ adapted from

http://www.oatmealwithafork.com/2012/11/17/gluten-free-banana-blueberry-muffins/

These turned out so delicious I had to eat two right when then came out of the oven (hey best when hot, right?) Nice and moist with just the right amount of sweetness!

Ingredients

Wet:

  • 2 T. coconut oil
  • 1 T. maple syrup
  • 1 T. honey
  • 1 egg
  • 2 bananas (mashed)
  • A mixture of 2 T. apple cider vinegar and ¼ cup almond milk
  • 1 tsp. vanilla

Dry:

  • 1 and ¼ cup almond flour
  • ½ cup brown rice flour
  • ¼ tsp salt
  • 1 Tsp cinnamon
  • 1 tsp baking soda
  • 1 cup blueberries

Directions

  1. Preheat oven to 350 degrees.
  2. Mix together wet ingredients with a hand held beater
  3. In a separate bowl mix together dry ingredients
  4. With a spoon add dry to wet and mix, but not too much
  5. Fold in blueberries
  6. Fill in either greased muffin tin or paper fillers
  7. Bake for 30 minutes or until tooth pick is clean and top is golden brown
  8. ENJOY : )
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Carrot Banana Cupcakes (with brown rice flour)

Carrot Banana Muffins

I have been baking so often with almond flour, so I figured I should give another gluten free flour a chance. I wanted to make a fun dessert for my friend’s birthday, so I decided on carrot cake muffins. I wanted a different type of carrot cake, and loved the idea of carrot and banana. I also am a huge fan of carrot cake with cream cheese frosting, so I decided to frost them as well to add to their festivity and taste.

It was a crowded afternoon in the kitchen, because my mom was attempting to make brownies for a gathering that night as well. She ended up burning the dark chocolate, and starting over, so in efforts not to waste what was salvageable of the dark chocolate I incorporated some of it into extra frosting, and it turned out great! I also created chocolate covered strawberries from her mishap, so hey, it was a blessing in disguise.

These were delicious cold on the first and second day, but they got a little dry after a while, so toasting them was a perfect solution. Toasted, they were good with or without the cream cheese frosting. I took pride and confidence in these muffins after my friend who doesn’t usually like healthy desserts, loved them! See, gluten free baking, without refined sugars can still be delicious and nutritious!

Recipe adapted from http://thepalaceat4am.wordpress.com/2012/06/07/gluten-free-carrot-banana-muffins-rating-1010/

Ingredients:

  • 2 cups  brown rice flour
  • 2 tsp. baking soda
  • 1 Tbsp. cinnamon
  • 1 tsp. sea salt
  • 1 Tbsp. flax seeds
  • 3 ripe bananas
  • 3 eggs
  • 1 tsp. apple cider vinegar
  • 2 Tbsp. coconut oil
  • 2 Tbsp. agave nectar + 1 Tbsp maple syrup
  • 1 cup grated carrots

Instructions

1. Mash bananas and combine with eggs, apple cider vinegar, oil, agave nectar.

2. Combine dry ingredients and add to banana mixture.

3. Fold in carrots.

4. Spoon into greased or lined muffin tins.

5. Bake at 350 for 20-25 minutes.

Makes about 14 muffins

Icing Recipe:

Blend together with a hand held beater 8 oz. cream cheese and ¼ a cup of maple syrup (more or less depending on how sweet you want it)

Optional: add any fruit or melted chocolate to spice up the frosting!

I also experimented with Elana’s Pantry’s almond flour carrot cupcakes, and added crushed pineapple to them, but I wasn’t as huge of a fan of those ones.

Zucchini Banana Bread (with almond meal)

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I’m a little delayed on these posts, considering I made this a couple days ago…but c’est la vie.

This bread I made with almond meal because our big online batch of almond flour is currently being shipped. Make sure and grease the pan well because mine stuck to the bottom a little bit. It makes two small loaves.

Recipe Adapted from: http://www.runningtothekitchen.com/2012/08/almond-zucchini-bread-paleo/

Ingredients

  • 1½ cups almond flour/meal (I used meal)
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini, water squeezed out
  • 3 eggs
  • 2 tablespoons maple syrup
  • 1 tablespoon honey
  • 1 and 1/2 banana, mashed
  • 1 tablespoon coconut oil, melted

Instructions

  1. Preheat oven to 350 degrees and grease two mini bread loaf pans.
  2. Combine dry ingredients in a small bowl and set aside.
  3. Combine wet ingredients besides zucchini in a stand mixer and beat on medium for about 2 minutes.
  4. Add zucchini and mix until combined.
  5. Pour dry ingredients into wet and mix until incorporated.
  6. Pour batter into loaf pans.
  7. Bake for about 33 minutes until a toothpick comes out clean.
  8. Remove from oven and let cool for 5 minutes.
  9. Transfer bread out of loaf pan and cool on wire rack.

These turned out deliciously moist with the perfect amount of natural sweetness! I am thinking about trying it in muffin version next!

Almond Meal Banana muffins (with a chocolate surprise inside)

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I am a huge fan of almond flour, due to its nutritional benefit (high in monosaturated fats—increasing LDL, high protein content, vitamin E, magnesium, and a low glycemic index) along with its natural moist sweetness. I have read that Almond flour and almond meal make baked goods come out differently, for example Elana’s Pantry recommends just using almond flour, advising against the meal but I have found success with almond meal as well. Almond meal is just ground up almonds as opposed to almond flour, which is made from blanched (skins taken off of) almonds that get ground up and then sifted.

I found this recipe on pinterest, and honestly the picture intrigued me. This recipe was fitting with my almond flour obsession, and creating the chocolate inside was a fun touch. I swapped the sugar for maple syrup, and in a couple of them put a little chopped dark chocolate in the center.

Recipe adapted from: http://honestfare.com/almond-meal-banana-muffins/

Ingredients:

  • 1 and ¾ cup almond meal
  • ½ teaspoon baking powder
  • 2 eggs
  • 2 Tbsp maple syrup
  • ½ teaspoon cinnamon
  • 3 bananas (plus a little extra for topping)
  • Pinch of sea salt for topping
  • 2 tablespoons unsweetened cocoa powder
  • 2 squares of dark chocolate broken (or dark chocolate chips) if want to add to the cocoa inside

Directions

  1. Preheat oven to 300F. Grease muffin pan or put down paper liners
  2. Combine almond meal and baking powder
  3. In food processor combine eggs, sugar, bananas and cinnamon until pale and really fluffy. Pour over almond meal and stir through.
  4. If adding cocoa powder, place 1/3 of batter into separate bowl and stir in 2 tbs of unsweetened cocoa powder. To create the chocolaty center, first pour 1/2 your original batter into baking tin, then do a drop of cocoa batter (and add a couple pieces of dark chocolate if desired) and then pour remaining original batter to cover cocoa.
  5. Top with thinly sliced bananas and almonds.
  6. Bake about 30-35 minutes for muffins (or until top is browned and skewer comes out clean). You just don’t want to overcook in the oven because they’ll continue to cook a little as they cool. Sprinkle on sea salt immediately after removing from oven.