The Best Banana Muffins

I had a couple of super over ripe bananas sitting on the counter today, so instead of tossing them, I decided to try this amazing banana muffin recipe!  It did NOT disappoint!  You're gonna love these!!

Enjoy!
Kirsten

THE BEST BANANA MUFFINS

1 1/2 cups mashed ripe bananas

1/4 cup canola oil

1/4 cup melted unsalted butter (cooled 5 min)

1/2 cup sugar

1/2 cup light brown sugar, tightly packed

2 large eggs (room temp is best)

1/4 cup buttermilk (room temp is best)

1 Tablespoon vanilla extract

2 cups measure for measure gluten free flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

STREUSEL (optional, but worth the effort)

1/2 cup measure for measure gluten free flour

1/2 cup packed brown sugar

1/4 teaspoon salt

1/4 cup unsalted butter, cold

1) Preheat oven to 425F and line a muffin tin with paper liners.

2) Place peeled bananas in a large bowl and use a fork to mash them.

3) Add oil and melted butter and stir well.

4) Stir in sugars until well combined.

5) Add eggs, buttermilk and vanilla and stir well.  Set aside.

6) In a separate bowl, whisk together your dry ingredients - flour, baking powder, baking soda and salt.

7) Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don't over mix).

8) Portion batter into prepared muffin tin, filling each liner 3/4 full. Set aside and prepare your Streusel topping.

For Streusel Topping (optional)

1) Combine flour, brown sugar and salt in a medium bowl and use a fork to stir together.

2) Using a pastry blender, cut in your cold butter until the butter is well worked in and your mixture resembles coarse crumbs.

3) Sprinkle streusel topping evenly over each muffin.

4) Bake muffins at 425F for 8 minutes and then reduce the oven temp to 350F (do not open the oven door or remove the muffins, just leave them in and reduce the temp) and bake another 7-8 minutes.  A toothpick inserted in the center of the largest muffin should come out clean or with a few moist crumbs (no wet batter).

5) Allow muffins to cool for 10 minutes or so before removing from pan to a rack for complete cooling.

NOTES:

~I did not measure the banana.  I only had two large bananas and it turned out great.  If you have 3, I would use 3, but it worked out fine with 2 and I don't see a need to measure them.

~I didn't have any buttermilk, so I made my own.  To make your own, simply put 1 Tablespoon of white vinegar in a 1 cup liquid measure, then add milk until it reaches 1 cup.  Stir and let sit for about 10-15 minutes.

~For the measure for measure flour, my favorite is King Arthur, but last time I went shopping, they were out of it and I got the Krusteaz brand and it was just as good!

~I used most of the streusel topping, but maybe since I was short a banana, it only made 14 muffins and they were so full of the topping that I didn't end up using all of it.

~You can easily add nuts or chocolate chips to this recipe, just fold them in at the end, before filling the muffin cups.

Paleo Chocolate Banana Muffins

A friend brought these delicious muffins to a brunch that I hosted recently and I just had to have the recipe!  They are perfectly sweet, chocolaty, moist and gluten and dairy free!

Enjoy!
Kirsten

PALEO CHOCOLATE BANANA MUFFINS

3 very ripe bananas
2 tablespoons coconut oil
1/3 cup honey
1 egg
1 teaspoon vanilla
1 cup almond meal
1/4 cup coconut flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup mini dairy-free chocolate chips

1)  Preheat oven to 350F and line a muffin pan with liners or spray with non-stick cooking spray.

2)  Place peeled bananas in the bowl of a mixer and beat until well mashed.

3)  Add oil, honey, egg and vanilla and continue to beat on medium until well combined.

4)  Add almond meal, coconut flour, cocoa, baking soda and baking powder.  Beat on ow until well combined.

5)  Stir in the chocolate chips.

6)  Scoop batter into prepared muffin tin and bake 18 minutes or until a toothpick inserted in the center comes out clean.

NOTES:

~I throw over ripe bananas in the freezer with the skin on and then take them out and microwave them to soften them as needed.  Just rip off the stem and squeeze the banana right out!

~You could use melted butter instead of coconut oil, but I recommend using the coconut oil!

~I am eliminating nuts to determine if I can eat them or not, so instead of using the almond flour, I used Carol Fenster's sorghum blend (see recipe below).

~I used Enjoy Life dairy, soy and nut free mini chocolate chips, they are delish!

~Yields 12 muffins

CAROL FENSTER'S SORGHUM BLEND:

Makes 4 cups

1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour

1)  Whisk the ingredients together until well blended.  Store, tightly covered, in a dark, dry place for up to 3 months.  You may refrigerate or freeze the blend, but bring to room temperature before using.  You may double or triple the recipe!

Cranberry Orange Bread

I was looking to make some bread the other day when I stumbled upon this recipe.  I changed it to make it gluten-free and it was delicious!  Perfect for upcoming holidays and for fall!

Enjoy!
Kirsten

PS: The original recipe (not gluten-free) is on Pinterest (via deliciouslysprinkled.com)


CRANBERRY ORANGE BREAD

2 cups gluten-free flour blend
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon salt
1/4 cup unsalted butter, softened
1 large egg, beaten
3/4 cup orange juice
3 cups fresh or frozen cranberries, roughly chopped

1)  Preheat oven to 350F degrees.  Spray a 9x5 loaf pan with non-stick cooking spray.

2)  In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, xanthan gum and salt.

3)  Using a fork or just your fingers, cut the butter into the flour mixture until crumbly.

4)  Add egg and orange juice to crumble mixture and mix until combined.

5)  Fold in cranberries.

6)  Pour the batter into prepared loaf pan.  Bake for 1 hour and 10 minutes or until a tooth pick inserted into the center comes out clean.  Let cool completely on wire rack.

NOTES:

~I used the gluten-free flour blend from the "Gluten Free Recipes for Kids" cookbook, on my blog, under Gluten-Free Flour Blends.

~About half way through the cooking time, I put a piece of tin foil with a rectangle cut out of the middle, over the bread to prevent the top edges from over browning.

Chocolate Chip Muffins with White Chocolate Drizzle

I tried this recipe the other day and WOW, was I impressed!  I would call these cupcakes, instead of muffins, they are like a decadent dessert!  So moist and fluffy, you would NEVER know they are gluten-free!  My chocolate loving son gobbled them up!

Enjoy!
Kirsten

PS:  The recipe comes from the 100 Best Gluten-Free Recipes, by Carol Fenster.

CHOCOLATE CHIP MUFFINS WITH WHITE CHOCOLATE DRIZZLE

2 large eggs, at room temperature
1 cup milk, warm (about 110F)
1/2 cup canola oil
2 teaspoons pure vanilla extract
1 1/2 cups Carol's Sorghum Blend (see notes)
3/4 cup sugar
1/2 cup Hershey's Special Dark cocoa powder
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
3/4 cups gluten-free semisweet chocolate chips
1/4 cup slivered almonds, optional

Drizzle:

1/2 cup chopped gluten-free white chocolate, melted
1 to 2 tablespoons milk

1)  Place a rack in the middle of the oven.  Preheat the oven to 375F.  Generously grease each cup of a standard 12-cup non-stock (gray, not black) muffin pan or line with paper cups.

2)  Make the muffins:  In a medium bowl, beat the eggs with an electric mixer on low speed for about 30 seconds.  Add the milk, oil and vanilla and beat on low speed just until blended.

3)  In a small bowl, whisk together the sorghum blend, sugar, cocoa, xanthan gum, baking soda and salt.  With the mixer on low speed, gradually beat the flour mixture into the liquid ingredients until the batter is smooth and slightly thickened, about 1 to 2 minutes.  Stir in the chocolate chips and almonds.  Divide the batter evenly in the muffin pan.

4)  Bake until the muffin tops are firm, or until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.  Cool the muffins in the pan for 10 minutes.  Transfer the muffins to a wire rack to cool another 5 minutes.

5)  Make the drizzle:  In a small bowl, whisk together the white chocolate and enough milk to make a think smooth frosting.  Drizzle the white chocolate mixture back and forth across the tops of the muffins.  Serve immediately.

NOTES:

~If you use all of the batter, the muffin cups will be very full, not your usual 2/3 full, but don't worry, they may look a little funny in the oven, like they are exploding, but they will turn out great!

~I did not use the almonds, because I wanted to keep them kid-friendly, but I think they would be delicious with the nuts in them!  Walnuts would be great too!

~I used white chocolate chips for the drizzle, which I melted in the microwave, then added the milk.

~When doing the drizzle, I recommend doing it while the muffins are on a rack, with paper towel underneath the rack.  That way, any extra drizzle doesn't pool around the bottom of the muffins, it drips down, through the rack, onto the paper towel, for easy clean up!

~Carol's Sorghum Blend is under the "Gluten-free Flour Blends" tab on my blog!

Zucchini Muffins

I got this recipe from my friend Laura a while back and had never tried it, until yesterday.  I changed the recipe to make it gluten-free, but other than that, I pretty much stuck to the recipe.  They were the perfect texture, nice and soft, but my first reaction was that they needed more SWEETNESS!  The sugar in the recipe is very low, but I thought that might be good to post for people who are trying to cut down on their sugar.  I have been eating them for breakfast over the past couple of days and they really are delicious!  I think once you start cutting sugar out of your diet, you get used to things without it.

I was thinking about tweaking the recipe and maybe adding banana or a little honey to keep it natural, but sweeten it up just a bit.  If you add the raisins, that would help sweeten them up too, I just didn't because I do not like raisins!  So play around with it.  Either way, they are a delicious treat!

Enjoy!
Kirsten

ZUCCHINI MUFFINS

1 1/2 cups gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 teaspoon xanthum gum
2 tablespoons, plus 2 teaspoons sugar
1 teaspoon vanilla
4 tablespoons water
2 tablespoons, plus 2 teaspoons vegetable oil
4 eggs
2 cups zucchini
1/2 cup raisins (optional)

1)  With a mixer, beat the sugar, vanilla, water, oil and eggs until well blended.

2)  In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and xanthum gum.

3)  Add to the wet mixture and mix well.

4)  Fold in the zucchini and raisins.

5)  Fill muffin cups 3/4 full and bake at 350F for about 15-18 minutes or until a toothpick inserted in the center comes out clean.

NOTES:

~I used the gluten-free flour blend from the "Recipes for Gluten-Free Kids" cook book.  It's listed on my blog under the Gluten-Free Flour Blends tab.

~This recipe makes 1 dozen muffins.

~If your zucchini is watery (mine was because it had been frozen), drain it before adding it to the batter.  If you don't want to drain it, you could just omit the 4 tablespoons of water in the recipe and just dump it in!  Either way would work I'm sure.

Banana Doughnuts with Banana Frosting

I can't believe I haven't posted this recipe yet!  I have only made these once.  Yes, they were THAT good!  Soft, "cakey" banana goodness!  Enough said!

You won't believe they are gluten free!

Enjoy!
Kirsten

PS: The recipe came from The Food Network Magazine.  I cut it out, so I'm not sure which issue.

BANANA DOUGHNUTS WITH BANANA FROSTING

1 1/4 cups gluten-free flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 teaspoons ground cinnamon
1 cup granulated sugar
2 eggs, at room temperature
1 3/4 cups mashed ripe bananas (about 4 bananas)
4 teaspoons pure vanilla extract
1/2 cup vegetable oil
1/4 cup shortening, at room temperature
2 1/4 cups confectioners' sugar
1/4 teaspoon fresh lemon juice

1)  Make sure your eggs and shortening are out on the counter so they are at room temperature when you are ready to make this recipe.

2)  Preheat the oven to 350F and grease two non-stick, 6-count doughnut pans.

3)  In a large bowl, whisk together the flour, baking powder, salt and 1 1/2 teaspoons cinnamon.

4)  In a small bowl, whisk together the granulated sugar, eggs, 1 1/4 cups mashed bananas, 2 teaspoons vanilla and the oil.

5)  Stir the wet ingredients into the dry until just combined.

6)  Spoon the batter about 3/4 full into the prepared pans.  Bake until golden and a toothpick inserted comes out dry, 12 to 15 minutes; let cool completely on a rack.

Frosting:

1)  In a food processor, combine the shortening, confectioners' sugar, the remaining 1/2 cup banana, 2 teaspoons vanilla and 1/4 teaspoon cinnamon, and the lemon juice.

2)  Glaze the cooled doughnuts with the frosting.

NOTES:

~I used "Sylvana's All Purpose Flour Mix", under Gluten-Free Flour Blends on my blog.

~A wire rack works well for glazing, that way any drips fall under the rack, instead of pooling around the bottom of the doughnut.

Chocolate Muffin in a Mug

This is one of my favorite breakfast recipes!  It only takes a couple of minutes to throw together and it's super yummy, filling and healthy!

Enjoy!
Kirsten

PS: The recipe comes from the Trim Healthy Mama Book/Cookbook by Serene Allison & Peal Barrett

CHOCOLATE MUFFIN IN A MUG

1 egg
Dash of vanilla
1 1/2 tablespoons golden flax meal
1 1/2 tablespoons almond flour
1 heaping tablespoon unsweetened cocoa powder
2-4 teaspoons Truvia
1/2 teaspoon aluminum free baking powder
1 tablespoon coconut oil (it's okay if it's in solid form, you don't need to melt it)

1)  Crack the egg into a coffee mug and whisk it well with a fork.

2)  Add the remaining ingredients and stir vigorously until well mixed.

3)  Microwave for 1 minute.

4)  Turn onto a plate and cut in half (so it doesn't roll around).

5)  Top with non-fat Greek yogurt and berries or just eat it plain!

NOTES:

~I make-up little snack baggies with the dry ingredients ahead of time, so when I want a muffin, I just put the egg, vanilla and coconut oil in the mug, add the baggie mixture, stir and microwave!  Easy peasy!

~I also like to throw in some unsweetened coconut for a little variety.

~My favorite way to eat this is to add a little Truvia to my non-fat Greek yogurt, put that on top of the muffin and then top with strawberries and blueberries.  You'll think you're having dessert, but without all of the calories!

~Make sure you rinse your mug right away or you'll have a tough time getting it clean!

 

 

 

 

Can't Believe It's Gluten Free Banana Bread

Don't laugh, but I got this banana bread recipe from a Banana Nut scented jar candle that I picked up at Woodman's!  The recipe wasn't gluten free, so I changed it a bit, but it turned out super moist and delicious!  You'd never know it was gluten free!

Enjoy!
Kirsten

CAN'T BELIEVE IT'S GLUTEN FREE BANANA BREAD

1 3/4 cups gluten-free flour blend
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/3 cup shortening
2/3 cups sugar
2 eggs, beaten
1/4 cup applesauce
1 teaspoon vanilla
3 small ripe bananas, mashed (about 1 cup)
1/2 cup chopped nuts (optional)

1)  Cream the sugar and shortening.  Add the vanilla, eggs, mashed bananas and applesauce.

2)  In a separate bowl, combine the flour blend, baking powder, baking soda, xanthan gum and salt.

3)  Add the dry ingredients to the banana mixture and blend well.  Stir in the nuts (optional).

4)  Bake in greased 9x5 inch load pan at 350F for about an hour.

5)  Cool on wire rack before slicing.

NOTES:

 ~The gluten-free flour mix that I used is from the cookbook "Recipes for Gluten Free Kids", it's on my blog under Gluten Free Flour Mixes and it's titled "Gluten-Free All Purpose Flour Blend" - just make sure you don't use the one that says "For Bread".  Also, for the flour blend, it says to use either Almond Flour or Coconut Flour; I use Coconut Flour in mine, but I'm sure either would be just fine.

~Chocolate chips would be awesome in this recipe too!

Chocolate Chip Pumpkin Bread

My first thought when I saw this recipe was "YUCK!"  Chocolate and pumpkin just did NOT sound good to me!  But I tried it anyway and my first thought after tasting it was "AMAZING!"  It is super moist, super chocolaty and super delicious!  The perfect recipe for fall!

Enjoy!
Kirsten

PS: The recipe comes from the September/October 2001 issue of Quick Cooking, of course I changed it to be gluten-free!

CHOCOLATE CHIP PUMPKIN BREAD

3 cups Gluten-Free Flour Blend
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups cooked or canned pumpkin
1 1/4 cups vegetable oil
1 1/2 cups semi-sweet chocolate chips

1)  Preheat oven to 350F.

2)  In a large bowl, combine the flour, cinnamon, salt and baking soda.

3)  In another bowl, beat the eggs, sugar, pumpkin and oil.  Stir into dry ingredients just until moistened.

4)  Fold in chocolate chips.

5)  Pour into two greased 8x4x2 inch loaf pans and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.

6)  Cool for 10 minutes before removing from pans to wire racks.

NOTES:

~I used the Gluten-Free All Purpose Flour Blend from the Recipes for Gluten-Free Kids cookbook, listed under the GF Flour Blends tab.  Just make sure you don't use the one that says "For Bread".

Sandwich Bread

This bread is absolutely amazing!!!  You are going to be addicted to it and I guarantee it will become your favorite.  It is by far the best gluten-free bread I have ever tried!  Move over Udi's and Canyon Bakehouse!!

Happy Bread Baking!
Kirsten

PS: This recipe comes from the Recipes for Gluten-Free Kids cookbook and uses the Gluten-Free Flour Blend (for breads) recipe from the same cookbook.  You'll find that under "Gluten-Free Flour Blends", but MAKE SURE you use the one that says FOR BREADS!!

SANDWICH BREAD

3 cups Gluten-Free Flour Blend for Breads
2 packages (1/4 ounce each) active dry yeast
2 teaspoons xanthan gum
1 teaspoon salt
1 cup warm water, plus additional as needed
1/4 cup vegetable oil
2 eggs, at room temperature
1 tablespoon honey
1 teaspoon cider vinegar

1)  Line a 9x5-inch loaf pan with foil, dull side out.  (Do not use a glass loaf pan.)  Extend sides of foil 3 inches up from top of pan.  Spray with nonstick cooking spray and sprinkle with flour blend.

2)  Mix 3 cups flour blend, yeast, xanthan gum and salt in a large bowl.  Whisk 1 cup water, oil, eggs, honey and vinegar together in medium bowl.  Beat into dry ingredients with electric mixer at low speed until batter is smooth, shiny and thick.  Add more water by tablespoonfuls if needed.  Turn mixer to medium-high.  Beat batter 5 minutes, scraping bowl occasionally.

3)  Spoon batter into prepared pan.  Cover with lightly oiled plastic wrap.  Let rise in a warm place 30 minutes or until batter reaches top of pan.

4)  Preheat oven to 375F.  Bake 30-35 minutes or until bread sounds hollow when tapped and internal temperature is 200F.  Remove from pan and cool on wire rack.

Makes 1 loaf

NOTES:

~I did have to add extra tablespoonfuls of water, I'm guessing about 5 or 6, I didn't count, but the dough was so thick initially, it was "crawling" up the beaters and just sticking there!

~I used grapeseed oil.  I used to use Canola for everything, until I learned that most Canola oil is GMO!  No thanks!!

~Do not use cold eggs, it will make a difference.  The yeast needs to have warmth to "do it's thing".

~Mine was done after 30 minutes.  The crust was nice and golden brown and it did sound hollow, so I didn't even check the internal temp, and sure enough, it was perfect!

Cranberry Lemon Muffins

I was in a baking mood today, so in addition to chocolate chip cookies, I made these muffins and some granola!  A couple of weekends ago I was singing at a friend's church and one of the ladies on the worship team brought these delicious gluten and dairy-free muffins in and WOW, they were delicious!!  She didn't have lemons, so she used orange zest and that was delicious too!

Enjoy!
Kirsten

PS: This recipe is from elanaspantry.com.

CRANBERRY LEMON MUFFINS

2 cups blanched almond flour
1/2 teaspoon Celtic sea salt
1 teaspoon baking soda
1 cup dried cranberries
1/2 cup grapeseed oil
3 eggs
1/2 cup agave nectar
1 teaspoon lemon zest

1)  In a large bowl, combine almond flour, salt, baking soda and cranberries.

2)  In a smaller bowl, stir together oil, eggs, agave and lemon zest.

3)  Stir wet ingredients into dry.

4)  Spoon batter into a paper lined 12 cup muffin pan.

5)  Bake at 350F for 25-30 minutes.

6)  Cool and serve.

Make 12 muffins

~She does not recommend Bob's Red Mill Almond Flour for baking.  I ordered my almond flour on-line from Honeyville Food Products.

~I used regular iodized salt.