Saturday, March 26, 2011

Wheat-Free Blueberry and Banana Muffins


I've been experimenting quite a bit lately with wheat-free baking and finding it a lot easier than I expected.  In the past, when I'd searched recipes online for wheat-free muffin and cake recipes, I always found ingredients like xanthan gum and guar gum and such things.  I didn't want to get into buying yet another bag or box of something I'd use once and then have to find storage space for, so I'd always forget about it and just make something else.  I've realized lately though, that I can sub. most flours for wheat and the products work out just as well as they had with wheat.  So, I looked at one of my favourite muffin recipes and made it over.  The texture and flavour of these muffins is pretty much the same as it was with wheat flour and white sugar, but this one is so much more healthful.
Here's what I did (recipe at the bottom)...
Put 3 very ripe bananas and two large eggs in my stand mixer
 
 Added 1/2 cup of gently melted coconut oil (didn't worry about it melting 100%)
 
 Mixed these until well blended
 
 Added 1/4 cup arrowroot flour, 1/4 cup brown rice flour, 3/4 cup oat flour and 2/3 cup coconut palm sugar
 
 Added 1 tablespoon ground cinnamon, 1 tablespoon ground ginger, 1/2 teaspoon Celtic sea salt and 1 teaspoon baking soda

Mixed on low speed until just blended

Added 1 cup frozen blueberries and 1/2 cup chopped walnuts

Folded them in and poured into paper muffin liners in a muffin tin.

Baked at 375F for 27 mins.

Blueberry and Banana Muffins
 
2 large eggs, at room temperature
1/4 cup arrowroot flour
1/4 cup brown rice flour
3/4 cup oat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon Celtic sea salt
1/2 cup virgin coconut oil, gently melted
2/3 cup coconut palm sugar
3 very ripe bananas, peeled
1/2 cup chopped walnut pieces
1 cup frozen blueberries (don't thaw)

In a stand mixer fitted with the paddle attachment mix the eggs, coconut oil and bananas.  Add all other ingredients except walnuts and blueberries and give it another quick mix.  Fold in the walnuts and blueberries.  Spoon into muffin tins lined with paper cups.  Bake at 375F for 27 minutes or until they spring back when gently pressed.
Cool on a wire rack for 5 minutes. Remove from muffin tins and allow to cool (or eat while warm).
 

4 comments:

  1. Hi Deb....just copied out your wheat free muffins to give to a grand daughter who has discovered she can no longer eat wheat. I will email it to her or give it to our daughter next visit.
    Congrsts on your blog!
    Cheers, Doug in Nanaimo

    ReplyDelete
  2. Hi Doug,
    Glad you found something you like here! I hope your Granddaughter enjoys the muffin recipe! :-)
    Take care,
    Deborah

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  3. these sound good and i like that they don't have many out-of-the-ordinary ingredients :) do you think you could you use buckwheat flour instead of oat flour? i'm super new to experimenting with all the gluten-free flours...

    hanna kelsie

    ReplyDelete
  4. Hi Hanna,
    I do think buckwheat flour would work. I can't imagine why it wouldn't. Please do let me know if you try it and how it turns out :-)
    Take care,
    Deborah

    ReplyDelete

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