Gluten free muffins, conquered

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Mahhvelous Muffins.

I love muffins, little hand held bundles of goodness.  And I think I have finally discovered the secret to making gluten free muffins.  It is not in the recipe but rather in the formula. And I came across this formula mostly out of laziness and the hope that I could make as few dirty dishes as possible.

  • I cup mashed bananas
  • I egg
  • ¼ cup oil
  • ¼ cup honey
  • ¼ maple syrop (I’ve used agave nectar  or honey as well)
  • ¼ greek yogurt
  • 1 tsp apple cider vinegar

Mix in a bowl or in the blender for a bit.  I like to have about 2 cups liquid when I’m done so if you need to add more milk or yogurt please do so.  If you have more than 2  cups you will have really nice moist muffins.

After you have blended it, pour wet ingredients into a mixing bowl.

In a small container mix:

  • ½ cup rice flour (I use brown)
  • ½ cup millet flour
  • ½ cup tapioca flour (or starch)
  • 1 tsp Xanthum gum
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • ¾ tsp salt.

Add it to the wet ingredients and mix well.  All my life I was  warned to not over mix my muffins but this is the beauty of gluten free baking.  Mix that up all you want.  Add any chocolate chips or nuts while doing so.

Line a 12 cup muffin cup with paper liners,  Spoon batter evenly into cups and bake at 375 for 20 minutes.

Insert a toothpick to test for doneness.  If it comes out clean, your done!

I have done these with pumpkin, applesauce, banana’s even avocado and they are always great. I’ve added blueberries, walnuts and pecans and white or chocolate chips.   When I used the avocado I tossed in a 1/3 cup of cocoa powder to disguise it from my family.  I don’t think I could get them to eat green muffins.

If you wanna play around with the flours, feel free, I have used ½ almond meal in place of millet but stick with the 1/3 starch ratio as well as the xantham or your muffins will crumble in your hands.

Here’s the don’t:  Don’t use potato flour.  I have yet to find a recipe that uses potato flour that I like. I have a huge bag of it sitting in my cupboard and every recipe I’ve added it to, becomes a blob of thick pasty substance.

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