I have had very little trouble making gluten-free muffins that tasted yummy. At least when they were fresh. Within a day or two, though, they were obviously ‘old’. Frustrating.
I have experimented a lot with Paleo recipes (grain-free) and was delighted to find a new Chocolate Chip Banana muffin recipe that not only tastes good fresh, but actually improves after it cools down overnight. I do keep them in the fridge or freeze them if they won’t be eaten for several days.
My 3-year old grandson wanted to make Chocolate Chip muffins with me the other day. We first made Orange Cranberry Muffins, which he enjoyed, but still insisted we needed Chocolate Chip Muffins. So we made them. And he ate. Several. He’s a little guy, so 2-3 muffins is a big deal! We did share, but I think he got a lot more than 1/2. Today I had 3 grandchildren here, and so 3 more disappeared as their pre-naptime snack.
Because I have changed the recipe to suit us, I will give you my version as well as the link to the original version. Enjoy.
Chocolate Chip Banana Muffins
3 medium very brown bananas
3 egg yolks
3 TBS melted butter or olive oil
1/4 cup real maple syrup
2 tsp Apple Cider Vinegar
2 tsp gf vanilla extract
1 tsp baking soda
1/2 tsp sea salt
2 1/2 cups of almond flour
2 TBS of coconut flour
2 tsp of cinnamon
3 egg whites
1 – 1 ½ cups chocolate chips (or blueberries)
I have tried to follow healthier baking (& eating) principles this year, but holiday baking is something I can’t give up. However, it is not what it used to be (pre-gluten-free days). So I cheat sometimes with regular sugar in some snacks. Besides, what is ‘healthy eating’ to one person, is still far from it to another… There are many ideas of what constitutes healthy eating.
Anyway, I was pleased when my daughter told me that she loved all my baking this year, but her favorite was the white chocolate, peppermint cookies. “You can’t even tell they are gluten-free,” was her comment. They were the perfect chewy Christmas treat. The recipe is here:
Check out Jeanine’s other baked goods… I’ve always had good results with her recipes.
Harvest Sun Bread – one of my favorites of 2013:
The ingredients are here. For the method, please visit the website.
Harvest Sun Bread (Gluten-Free/Dairy-Free/Soy-Free/ Corn-Free)
1 ½ cups brown rice flour
3/4 cup potato starch
1/2 cup tapioca starch
1/4 cup millet flour
1 ½ teaspoons xanthan gum (I use Authentic Foods for a corn-free variety)
1 ½ teaspoons coarse sea salt
2 tablespoons light or dark brown sugar
1 tablespoon active dry yeast
1/2 cup pumpkin puree (unsweetened)
1/3 cup leftover cooked gluten-free oatmeal (made from gluten-free certified oats)
2 tablespoons molasses
4 large eggs, room temperature
3 tablespoons olive oil
1/2 cup warm milk or milk substitute
The photo is mine.