Banana Chocolate Muffins (Gluten-Free)

I've been baking A LOT lately. It might have something to do with the never ending winter and constant snow. Yes, it definitely has to do with that. At least when I turn on the oven it warms the house up and I get something yummy for my efforts. I'm always on the lookout for good things to pack in school lunches that aren't just junk food and this sure fits the bill.

I wasn't so sure about this combo of banana and chocolate as I don't much like bananas. They just don't appeal to me the way a good apple or raspberry does. I thought I'd go ahead and try this though and I'm so glad I did. My very picky 9 year old son (who also doesn't like bananas) said in reaction to his first bite "I don't like this muffin, I LOVE it!" OK, so this one is a keeper.

Banana Chocolate Chip Muffins
Makes 22-24 muffins. Adapted from Gnowfglins.

• 3 cups combination of gluten-free whole-grain flours (millet, buckwheat, amaranth). I like Namaste Gluten free flour blend from Costco.
• 2 cups whole milk kefir or yogurt
• 2 eggs, lightly beaten
• 2 mashed bananas
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla
• 3 tablespoons melted coconut butter or butter
• 1 teaspoon sea salt
• 2 teaspoons baking soda
• 3 tablespoons flaxmeal
• 1/2 cup shredded unsweetened coconut
• 3/4 cup chocolate chips

Stir all flours together and mix with the kefir or yogurt. Cover bowl and let soak overnight, 8 to 12 hours. This makes the grains easier to digest. 
The next day, preheat your oven to 350 degrees Fahrenheit and grease your muffin tins. In a separate bowl mash the bananas and mix them with the eggs, syrup, vanilla and melted butter and add them into the flour bowl and stir it together. Sprinkle sea salt, baking soda, flaxmeal and shredded coconut over the top of the wet ingredients. Stir until just mixed then add chocolate chips.
Using a spoon, fill the muffin molds 3/4 full. Bake for 20-22 minutes until muffins are golden brown on top. Let them cool in the pan a few minutes and then pop them onto a cooling rack and start eating.  You can top them with butter, banana slices or almond butter- use your imagination!

Does gluten free baking intimidate you? What's your experience baking this recipe? I'd love to hear about it in the comments!

Honey Muffins

We love muffins around here and I'm always trying something new to keep my hungry kids satisfied. These muffins turned out light, tasty and sweet enough to keep my boys happy (they've got my sweet "fang").  The healthy ingredients are keeping me happy too. We had some Marscapone cheese in the fridge and it was perfect spread on top of one of these yummy muffins.

Honey Muffins
3 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons cinnamon
1 cup honey
1 1/2 cups applesauce
4 eggs
1/2 cup coconut oil, melted


Preheat the oven to 350 and grease your muffin pan.
Mix the dry ingredients together first. Make a well in the center and add the honey, applesauce, eggs and coconut oil. Mix it all together and spoon it into your muffin pan. Bake for 15 minutes. Makes 30 muffins and they easily freeze for future snack times.

Healthy Blueberry Muffins

We love to eat muffins & I love to make them.  Blueberry is one of my favorites. Here's a healthy variation on the traditional blueberry muffin.

Ingredients:

2 c. white whole wheat flour from Trader Joes 

1/2 tsp. sea salt

1 tsp. baking soda

1/4 tsp. nutmeg

zest of 1 lemon

1 egg

1/4 c. raw honey

2 tbsp. maple syrup

1/4 c. butter, melted

1/2 c. plain yogurt

1 c. blueberries (I like to keep a bag of frozen wild blueberries on hand for muffin emergencies)

Directions:

Preheat the oven to 350 and grease your muffin pan. Mix together all the dry ingredients in a large bowl.  Add the blueberries and toss gently to coat with flour.  Melt the butter in a small pan on the stove and remove from heat. In the pot where you melted the butter, add egg, syrup, and honey.  Stir to combine.  Add to the dry ingredients and stir lightly, until just incorporated.  Add the yogurt and stir again until all dry ingredients are moistened, but not overmixed.  Batter will be a bit lumpy.  Bake at 350 for 20 – 25 minutes (or 12 – 15 as mini muffins).  Makes 12 regular muffins or about 30  mini muffins.

Enjoy with cup of green tea! 

 My little taste tester loved them with butter.