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.