Wednesday, April 6, 2011

Banana Berry Muffins (gluten-free, vegan)

Another banana recipe. It's been a busy week here. Trying to get ready for my garden, I have been planting seeds in containers and germinating them under daylight lights in the basement. Hopefully, if the weather permits and the ground starts to thaw a bit more all will be ready for planting within 4 weeks. I am so excited to finally be planting some more food in my little urban yard. Who says you can't have a bountiful garden in the city? :) (I will let you know how it goes... then we can judge it can be done or not).

Anyway, so another banana recipe. :) I had lots of ripened 'nanas' here in the kitchen and looking for a quick mix recipe that would be a good treat for me and my family this week. I love using up ingredients in my kitchen for a purpose. And, I hate wasting food. So, when I can create a baked good out of foods that need to get eaten, I am all in. I bet you feel the same way these days. Have you noticed how food prices are rising? I know I have. Another reason to be excited for growing your own food in your own yard. With food, gas and many other prices on the rise it is important to not be wasteful. To be a good steward. And to get the the most from the money you do spend on the food you buy. So once again, I bake muffins...

Why is banana bread or muffins so comforting? I am not really sure, but this recipe was a quick fix and a comforting treat this week. So moist, chewy and yummy. I always feel like when I make a banana muffin that it is the best one I have made yet, and so naturally I feel that way about these muffins. I never buy packaged snack or junk food. It just doesn't compare to freshly baked muffins. Gluten-free muffins taste better, they're better for you, And, it saves you money... so put that pretty apron on hunny and start up the oven. It's time to bake.

Banana Berry Muffin Recipe (gluten-free and vegan)
1/2 cup of millet flour
1/2 cup of tapioca flour
1 cup of organic corn flour
1/2 cup of organic corn meal
2 ts. of baking powder
1 ts. of baking soda
1 ts. of xanthan gum
1/2 ts. of sea salt
3/4 cup of non-dairy milk separately mixed with 2 TB of fresh lemon juice (1 lemon). Set aside milk and lemon in a small bowl for 5 minutes to start to curdle and turn into a "buttermilk-like" mixture. I used So Delicious Coconut Milk, which works wonderfully!
1/3 cup of maple syrup 
1/3 cup of melted coconut oil
1/2 cup of unsweetened applesauce
1 1/4-1/2 cup of ripened mashed bananas (I used 3 large bananas)

1/2 heaping cup of berries (fresh, frozen, blue, red, or black)

Mix all of the dry ingredients together first, then add the milk/lemon mixture, oil, bananas and applesauce to the mix and mix well. Lastly fold in the frozen/fresh berries and make sure to carefully fold and not mix too well. Unless you want blue-battered muffins. I used frozen blueberries I had leftover in my freezer from last summer which were so ready to be eaten as well. But this recipe could use fresh berries too, or a mix of raspberries, blackberries or blueberries... whatever fits your fancy. I love how you can tell a muffin is going to be fabulous even before you bake it. That's how I felt about these pre-baked beauties pictured above.

Bake at 350 degrees for 30 minutes and pull from the oven and let cool for 5 minutes before moving. Then they are ready to eat.... :)

Oooo, tearing into one of these babies warm from the oven is heaven! Gluten-free at it's best! I can't stop gushing... Ok ok, here's the recipe before you go crazy listening to my ooooing...
Hmmm, here I go again. Just look at that moist sweet banana berry goodness! I am in love! And, now it is back to work for me... thanks for a quick break with me!

Much love!


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