Gluten-Free Banana Blueberry Muffins

5 Apr 2013 Ruth L Snyder

Company's Coming Gluten-free BakingThis morning I finally investigated a gift my friend, Barb, gave me several weeks ago. It was a large cloth grocery bag filled with gluten-free recipe books and ingredients. One of the books I received is pictured to the left. Ted Wolff, founder and former co-owner of Kinnikinnick Foods is the author. I made slight modifications to the Banana Blueberry Muffins recipe. My son gave the muffins an enthusiastic thumbs up as he gobbled down two. I found the texture of the muffins pleasing to the palate – no butter needed 🙂 If you have any uneaten muffins, you may freeze them.

 

Ingredients:

1/3 cup honey                  1/2 cup brown rice flour

1/2 cup pea flour              1/2 cup sorghum flour

1/2 cup tapioca starch      2 tsp. baking powder

2 tsp. xanthan gum           1 tsp. cinnamon

1/2 tsp salt

1 cup blueberries              3/4 cup oil

4 tsp. egg replacer            5 Tbsp. water

2 large, ripe bananas        1 tsp. vanilla

Preheat oven to 400 degrees Fahrenheit. Mix first 11 ingredients in an extra-large bowl and set aside. In a separate bowl, mash the 2 bananas. Add the oil, egg replacer and vanilla. Mix well. Fold the banana mixture into the flour mixture until all dry mixture is wet. Add blueberries and gently mix. Drop batter into a greased muffin pan. Bake for 15-20 minutes (original recipe says 25-30 minutes, but I found they were done after 15 minutes) or until the muffins are browned and spring back when pressed lightly. Cool for a few minutes before removing them from the pan. Enjoy 🙂

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