I've been thoroughly enjoying all this baking. My house always smells awesome. No longer relying on store bought baked goods, we always have a muffin recipe on the ready for breakfast, snack, dessert...anytime. I've been learning a lot about gluten free, dairy free, cane-sugar free baking along the way. I've limited myself to just a few gluten free flours to make things easy (brown rice, millet, and sorghum) and using only tapioca for the starch. I have learned that psylum husk is a good sub for xanthan gum, and that coconut milk and applesauce keep egg-based baked good nice and moist. There are so many gluten free flours to explore. This is the fun of it - if think about it, compared to gluten baking, there are so many MORE possibilities with gluten free. I have one more muffin recipe to share (chocolate of course), then I will start my vegan baking adventure. Lastly, I will spend some time with grain-free, egg baking, then grain-free vegan baking.
I hope you enjoy this fall inspired muffin recipe.
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Pumpkin, Banana, Cranberry Muffins
Ingredients:
wet
-2 eggs room temperature
-1/2 cup pumpkin puree room temperature
-3/4 cup ripe banana
-1/2 cup coconut sugar
-1/2 cup melted coconut oil
-1/4 cup applesauce
-3 tablespoons full fat coconut milk
-1 teaspoon vanilla
-10 drops stevia
dry
-100 grams sorghum flour (3/4 cup + 2 tablespoons)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca flour (1/2 cup)
-1 tablespoon cinnamon
-1 teaspoon ground ginger
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum or 1/2 teaspoon psyllium husk
-1/2 cup dried cranberries
How To:
Preheat oven to 350 degrees
1. In a medium bowl, mix together all the dry ingredients (except the cranberries).
2. Next, in a large bowl, add in the eggs, banana, pumpkin, coconut sugar, coconut oil, coconut milk, applesauce, vanilla, and stevia. Beat on medium with a hand mixer for 30 seconds.
3. Add in the dry ingredients. Mix gently to incorporate then beat on medium with hand mixer for 15 seconds. Hand mix in the cranberries.
4. Fill batter to near the top of the muffin cups, add little pumpkin seeds for garnish.
5. Bake for 16 minutes.
6. Remove muffins from tin and cool on rack.
Makes 12 muffins
*For wet ingredients use a 1 cup glass Pyrex for measuring.
*For dry, use metal measuring cups. And when measuring flours, spoon the flours into the measuring cup, then level off with a knife. Never pack in the flour.
*The muffins will stay moist for 3 or 4 full days at room temp in a container.
*I use these large baking muffin cups.
Ethan just LOVES to help mommy bake!!
*
And lastly on my list here to share before I move on to vegan baking are these chocolate cupcakes...
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Here is a recap of my gluten free/dairy free/cane-sugar free recipes:
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Shared on: Whole Food Fridays, Lunchbox Love, My Meatless Mondays, Fat Tuesdays, Slightly Indulgent Tuesdays
Wow! What gorgeous looking muffins and those photos of your little helper are delightful!
ReplyDeleteThese muffins look incredible Amber and such perfect flavors! And Ethan is absolutely adorable!
ReplyDeleteAmber,
ReplyDeleteThese babies look amazing!! And I love how you placed the sunflower seeds on top as a decoration-- so creative!
xoxo,
Meg
Ohhh love the psyllium husk tip! Is that powdered psyllium husk or just ground?
ReplyDeleteI love the flavour combination! So seasonal and so perfect for breakfast!
These are wonderful! I made them last night and used some "coconut oil chocolate peanut butter frosting" on them. Hubby loved them!! These are the first cupcakes I have made since going gluten free/refined sugar and I LOVE these. Can't tell any difference.
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