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Breakfast
April/May 2008
Banana Blueberry Muffins
Makes 15 muffins
This recipes uses coconut oil, a healthy alternative to the hydrogenated fats and butter found in many baked goods.
2 ¾ cups gluten-free flour blend
2 tablespoons coconut flour
2 tablespoons cream of rice cereal
¼ cup modified tapioca starch, optional
3 ½ teaspoons baking powder
¼ teaspoon xanthan gum
¼ teaspoon salt
¾ cup organic sugar
1 cup fresh blueberries*
2 tablespoons extra virgin coconut oil
1 cup warm coconut milk (mix well before measuring)
2 medium-large ripe bananas, mashed
- Cinnamon sugar or organic unsweetened shredded coconut, optional
1. Preheat oven to 350 degrees. Lightly grease muffin tins or use muffin liners and lightly spray with cooking oil.
2. Mix together gluten-free flour blend, coconut flour, cream of rice, modified tapioca starch, baking powder, xanthan gum, salt and sugar.
3. Gently fold in blueberries.
4. Make a well in the batter and pour in coconut oil, coconut milk and mashed banana. Blend but don’t over-mix.
5. Pour batter into prepared muffin tins. Sprinkle with cinnamon sugar or shredded coconut, if desired.
6. Bake about 20 minutes until muffin tops are golden and a sharp paring knife inserted in center comes out clean and hot to the touch.
7. Cool 10 minutes. Remove from pan and cool completely.
TIP Not crazy about coconut? Replace coconut flour with rice bran or gluten-free oat flour. Replace coconut oil with vegetable oil or margarine of choice. Replace coconut milk with milk of choice.
*TIP You can also use frozen blueberries. Don’t defrost before adding to recipe.
Gluten-Free Flour Blend
Mix It Up!
Rebecca’s Gluten-Free Flour Blend
MAKES 4¾ CUPS
This blend is a great all-purpose baking mix.
1 cup sorghum or chickpea flour
1 cup tapioca starch
1 cup potato starch, corn starch or arrowroot
½ cup amaranth, millet, quinoa or gluten-free oat flour
½ cup fine brown rice flour
¾ cup sweet rice flour
Mix ingredients together until well blended. Keep refrigerated until used.
Comments (7)
These Muffins are awesome! I used 3 bananas, mashed and substituted the coconut flour for potato flour and used Turbinado for the sugar - VERY moist, tasty, and just so good!
Posted by: Unknown | October 4, 2012 8:55 PM Report this comment
I found that if you dice the banana using a knife really fine and whisk the coconut oil with it, gives a higher rise.
I whisk the banana, coconut(or palm oil), then the sweetener and extract if used. Gradually fold in the dry ingredients, then the blueberries. don't overmix or press down after filling the muffin cups. If it needs to be smoothed, use a toothpick to swirl it to smooth it.
Posted by: Msleelowe | September 2, 2012 1:33 PM Report this comment
These muffins were the worst!! I cooked them for 1/2 hour and they were still gooey and tasteless. I would die for a nice baked treat and have not found one yet since gluten free. I am ready to give up baking.
Posted by: Unknown | April 13, 2012 4:59 PM Report this comment
One of the things you have to get used to is SIZE. If you are used to those super-sized muffins, these aren't the same. If you look at a 40 year old cookbook, you'll see these look fine.
Posted by: Elgie | March 29, 2012 11:16 AM Report this comment
the muffins look so unappealing! Just need to get used to the .. new textures and tastes of food.
Posted by: Unknown | March 28, 2012 10:46 AM Report this comment
Fantastic! I used 1/4 cup agave nectar instead of the sugar and skipped the xanthan gum. In a mini muffin baking pan they were done in 15 min and have a real nice muffin shape.
Posted by: RobertoG | February 17, 2011 1:26 PM Report this comment
delicious!!! I used coconut sugar to replace the organic sugar and these muffins are wonderful and moist.
Posted by: erika r | December 20, 2010 8:49 PM Report this comment