Thursday, my family and my friend Shellie’s family spent a really ideal day north of Sedona at Oak Creek Canyon, in one of my favorite childhood campgrounds, which has now been changed to day-use only: Banjo Bill Picnic Area. I’ll detail the trip in another post… The significant thing for now is that Shellie & I picked a whole bunch of blackberries which grow thick around the picnic area, and we’ve been eating and baking with them over the last few days.
Here’s a recipe I came up with to take care of both a few overripe bananas and the berries. It is gluten-free and casein-free. It uses Kinnikinnick Bread & Bun mix which is GFCF, but does have whole egg powder in it; otherwise, this recipe would be egg-free, too. I love using Kinnikinnick Bread & Bun Mix — it has a great texture, and has enough binders in it that no additional binders (like xanthan gum or guar gum) are needed.
Banana-Berry Muffins
Makes 18 muffins
- 1 c. Kinnikinnick Bread & Bun Mix
- 1 c. sorghum flour
- 1 c. sweet rice flour
- 1 Tbsp + 1 tsp baking powder
- 1 c. packed dark brown sugar
- 1 tsp. ground cinnamon
- 2 medium or 3 small very ripe bananas, mashed with a fork
- 1/2 c. cooking oil
- 1 Tbsp egg replacer, or 2 eggs
- 2 tsp raspberry extract
- ~about~ 1 c. rice milk (see below)
- 1 1/2 cups fresh blackberries (or other fresh berries)
Line muffin tins with 18 paper baking cups. Preheat oven to 375*.
In a large bowl, blend the Bread & Bun Mix, sorghum flour, sweet rice flour, baking powder, brown sugar and cinnamon with a whisk. Set aside.
In a 3 or 4 cup glass measuring cup, place the mashed bananas, cooking oil, egg replacer (or 2 eggs) and raspberry extract. Blend well with a fork. Add enough rice milk to the ingredients in the measuring cup until you have a total of 3 cups wet ingredients. (If you use egg replacer, this will be approximately 1 cup rice milk. If you use real eggs, this will be approximately 1/2 - 2/3 cup.) Blend wet ingredients well with a fork, and add to dry ingredients.
With a rubber spatula, blend the wet and dry ingredients. This will make a thick batter. When the ingredients are well-combined, gently stir in the berries.
Spoon into 18 paper-lined muffin cups. Fill baking cups 3/4 - 7/8 full (in other words, almost full of batter). Bake about 22 minutes, or until muffins are lightly browned.
Muffins taste great either warm or cold.
