Banana-Berry Muffins (GFCF)
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.
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.
Posted on July 30, 2007, in Arizona, Celiac Disease, Cooking/Baking/Food/Recipes, Dairy-free, Friendships, GF Recipes, GFCF Recipes, Loving Nature!, Summer Plans, Travelling. Bookmark the permalink. 2 Comments.