Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Thursday, June 19, 2008

Banana Nut (or not) Muffins


I've adapted this recipe from The Buttermilk Cookbook: The Rest of the Carton. This is another muffin recipe Anna can't get enough of, and DH really likes it too. This recipe calls for nut meal, but for those with nut allergies, try substituting casein free mini chocolate chips!

1/2 cup canola oil
1 cup sugar
2 beaten eggs
2 large ripe mashed bananas
1 tsp. vanilla
2 cups All Purpose Flour Blend
1/2 cup walnut or pecan meal (or CF mini chocolate chips)
2 tbsp. ground flax seed
1 tsp. xanthan gum
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 tbsp. apple cider vinegar and enough rice milk to equal 1 cup liquid

Preheat oven to 400 degrees. Grease a 12 cup muffin tin and set aside.

In a large mixing bowl, beat the oil and sugar together. Beat in eggs one at a time. Stir in the bananas and vanilla.

In a medium bowl, whisk together the dry ingredients. Add dry ingredients alternately with the vinegar/rice milk mixture to the banana mixture, beginning and ending with the flour mixture and mixing well after each addition.

Spoon batter into muffin cups. Bake about 15 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean. Transfer muffins to a wire rack to cool.

3 comments:

Ross said...

These sound so yummy! (along with everything else you post). Can't wait to try the GFCF life style for a weekend at the end of July!

Julie Tupper said...

Thanks, Erin! I tried these out tonight and they are deeee-lish! Of course, I opted out on the nut meal due to the allergies. Instead, I added 1/4 Millet flour, which seemed to do o.k. to help thicken the batter a bit. I might go for the whole 1/2 cup next time. Oh and I added another banana mainly because I needed to use it AND I love a more banana tasting muffin.

Thanks for all you do! You are a whiz!

Love ya,
J

Erin said...

Try replacing the walnut meal with 1/4 cup ground flax seed. Not only does it taste nutty without being a nut, it thickens the batter and it adds vitamin E and fiber to the recipe! :)