Wednesday, April 27, 2016

Gluten Free Banana Muffins (Still in progress...)

I am absolutely obsessed with banana bread, so I've been working on adapting my favorite recipe to be paleo. However, I don't want to mess with every ingredient all at once, so I'm still working on it. However, my last try worked out great so enjoy!

1 3/4 cups almond flour 
3/4 cup gluten free baking mix
1/3 coconut sugar cup sugar
1/3 cup light brown sugar
teaspoon baking powder
teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (I like things spicy, my measurements tend towards the heaping 1/2 teaspoon side)
teaspoon nutmeg
3/4 cup buttermilk (NO SUBSTITUTIONS)
1 small container of applesauce and then whatever is left of 2/3 coconut oil
teaspoon pure vanilla extract 
1 large egg
2-3 large bananas, very ripe (like, black, it makes the muffins sweeter with all the caramelize-y banana sugar)
1 cup chopped walnuts (or more)

at least 1 cup of semi-sweet chocolate chips

Preheat oven to 375ยบ

1. In 4 cup Pyrex measuring cup or another high sided bowl, combine egg, buttermilk, oil and vanilla and mashed bananas. 
With your stick blender, or real blender, blend until smooth. 

2. In a large bowl combine the flours, sugars, baking powder, cinnamon, nutmeg, baking soda and salt then mix thoroughly.

3. Pour the wet ingredients into the dry and fold gently. DO NOT OVER MIX, or your will have TOUGH MUFFINS!

4. Generously spray muffin tins with coconut oil cooking spray, including the top surface, so when the muffin top rolls over it won't stick.  

5. Use a 2 ounce ice cream scoop to measure out the batter into muffin cups to the top or even more. Then your muffins will be big and beautiful. 

6. 25-30 minutes or until muffins are pretty browned and a toothpick comes out mostly dry. Rotate mid-way through the cooking time. 

Let rest in the pan five minutes if you can possibly wait that long. If you don't, you may burn your fingers getting them out. Slather with butter and eat them all immediately like I did. 

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