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)
Raspberry Streusel Muffins
Have I told you that we love muffins! For some reason I had trouble baking good muffins in Calgary – may have been the altitude. But even though I’ve had to switch to gluten free muffins, I’m making good muffins again. Raspberries and blueberries are two fruits with very high fibre, so I’m thinking that these are much better for us than cookies!
These are based on a recipe by Catherine Johnston at Taste of Home.
Original Recipe Yield 18 servings
1/2 cup butter or margarine, softened
1/2 cup brown sugar
1/2 cup sour cream
1/2 cup buttermilk
1 teaspoon vanilla extract
250 grams gluten free flours – I used 1/2 cup of my whole grain gf flour mix & 1 1/8 cup all-purpose gf flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen raspberries
1/4 cup gluten free all-purpose flour
1/4 cup quick-cooking gluten free oats
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons cold butter or margarine
- In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
I made these on April 2, 2011 – they disappeared very fast. We both loved them.
It was my plan to post many links to other good blogs, and I will still be doing that. The best muffins I’d had before today are the ones from http://glutenfreegirl.com/gluten-free-whole-grain-muffins/. I wondered, though, if I followed her principle of baking with a scale rather than measuring cups, could I convert one of our family favorites – Orange Date Muffins? Yup! Shauna Ahern is a genious. It worked. I did convert the flour measurements to cups because it depends totally on which flours you use. I used a variety, based on two different mixes. The first mix is from another of my favorite gf sites: http://www.thebakingbeauties.com/
It is simply 4 cups brown rice flour, 1 1/3 cup potato starch (not potato flour), and 2/3 cup tapioca starch. The second you will have to get from the first site I mentioned since it is too complicated to mention here. But it’s good and it’s good for you. So mix some mixes and get baking.
Orange & Date Muffins – GF
1 med-large orange
½ cup orange juice (freshly squeezed is best)
½ cup chopped dates
½ cup margarine (room temp)**
125 g all purpose gf flour
60 g multi grain gf flour
1 tsp baking soda
1 tsp baking powder
½ – ¾ c brown sugar
¾ tsp salt
Cut orange in 1/8’s, remove seeds and put in blender (with peel). Add orange juice and dates. Blend until liquefied. Add egg and margarine; blend again.
Mix dry ingredients in medium bowl. Add liquid from blender and stir to blend. Spoon into muffin tins. Bake at 400 F for 12 minutes. Makes 1 dozen.
** The margarine makes the liquid quite thick, and since I always like to cut down the fat content if I can, I used ¼ cup olive oil and ¼ cup buttermilk instead.
The verdict… as good as the flour version. Yum!