Last week I craved bread, this week it is muffins and just in time for Mother’s Day Brunch. I have been on a hunt for gluten-free and vegan muffins that are not overly sweet and have no weird after taste from soy or rancid nut flours. The quest landed me in my own kitchen and the result are these delicious Gluten-Free & Vegan Banana Nut Muffins that are perfect for Mother’s Day Sunday Brunch or iced with your favorite frosting for a gluten-free and vegan cupcake dessert (I recommend my Maple Ginger Frosting).

 

Here I converted Annalise Roberts’ gluten-free Banana Nut Muffin recipe (see below) from Gluten-Free Baking Classics to a gluten-free and vegan muffin recipe, replacing the eggs with an omega-3 rich chia seed “slurry” and substituting almond milk for dairy milk.  I also used local honey in place of white sugar and a combination of flax seed meal and coconut oil for canola oil. The result is a less refined, moist aromatic muffin that satisfies the my muffin craving. Mom will be so happy!

BANANA NUT MUFFINS

Makes 15 muffins

1 -1/3 cups brown rice flour (or gluten-free oat flour)

6 tablespoons + 2 teaspoons potato starch

1/4 cup  tapioca starch
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon cinnamon

1/4 teaspoon nutmeg

3 tablespoons flaxseed meal
1 cup very ripe chopped banana, packed (about 2 medium bananas)

2 tablespoons chia seeds

1/2 cup water (room temperature)
1/2 cup chopped walnuts (optional)
1/2 cup local honey
1/3 cup almond milk
1/3 cup coconut oil (melted)

1. Preheat oven to 350º. Position rack in center of oven. Spray muffin pan with cooking spray.
2. To make chia slurry: in a small bowl combine chia seeds and water and let sit 5 minutes (can be swirled in small food processor or blender for smoother texture).

3. Mix flour, baking powder, baking soda, xanthan gum, salt, cinnamon, nutmeg and flaxseed meal in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

4. Combine honey, milk and oil in small bowl.  Mix in chia slurry. Add liquids to banana mixture and stir until just blended.

5. Fill muffin pans 2/3 full. Bake 15-20 minutes until golden brown. Remove from pan and serve immediately or cool on a rack. Muffins can be stored in a tightly sealed plastic container in refrigerator or covered with plastic wrap and then with foil, and stored in freezer for up to three weeks.

 

Food Philosopher’s® Gluten-Free
BANANA NUT MUFFINS

Makes 12 muffins
Or three 5 x 3 inch loaves

2 cups brown rice flour mix

2/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (this is about 2 medium bananas)
1/2 cup chopped walnuts (optional)
2 large eggs
1/2 cup milk
1/2 cup Canola oil
Granulated sugar for garnish (optional)

1. Preheat oven to 350º. Position rack in center of oven. Spray muffin pan with cooking spray (or three 5 x 3 inch loaf pans).

2. Mix flour, sugar, baking powder, baking soda, xanthan gum, salt and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

3. Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it.  Beat in eggs. Add liquids to banana mixture and stir until just blended.

4. Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown (35-44 minutes for loaf pans). Remove from pan and serve immediately or cool on a rack. Muffins can be stored in a tightly sealed plastic container in refrigerator or covered with plastic wrap and then with foil, and stored in freezer for up to three weeks. Bread can be in covered with plastic wrap and then with foil and stored in refrigerator for three days and freezer for up to three weeks.  Best when eaten within three days of baking. Rewarm briefly in microwave.

©2007 Annalise Roberts

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