Grain-Free Banana Blueberry Muffins

Another recipe for grain-free, gluten-free, dairy-free muffins!

This recipe makes approximately 20 muffins, if you fill the muffin cups about 3/4 full.

Ingredients:

2 large (or 3 small) very ripe bananas, about 1 1/2 - 2 cups mashed
1/4 C melted coconut oil or grapeseed oil
3/4 C agave nectar
6 eggs
3/4 C coconut flour
1 C plus 3 T almond flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 rounded C blueberries (if fresh, dry them well after washing)

Directions:

Preheat the oven to 350 degrees and grease muffin pans generously with shortening (I've used both Crisco and Spectrum).

In a large bowl mash the banana and beat until smooth; add the eggs, agave, and oil and beat with a hand-held mixer or stand mixer until smooth and "emulsified" (meaning there should not be a skim of oil on top, but the oil should be completely incorporated). In a medium bowl, combine the flours, baking powder, baking soda and salt. Dump the dry ingredients into the banana mixture; mix together thoroughly, scraping down the sides of the bowl frequently. Fold in the blueberries.

Spoon muffin batter into greased muffin pans. Bake at 350 for approximately 20 - 23 minutes, depending on your oven, until beginning to brown on top. Allow the muffins to cool in the pans for 10 - 15 minutes, then remove them to wire racks to finish cooling.

NOTE: the muffins will be very fragile just out of the oven, and will feel overly moist, even oily on the bottoms. But as they cool, they firm up and absorb the excess moisture and oil. This is likely due to the absorbent properties of the coconut flour; it allows the muffins to stay moist and delicious for days.

Pumpkin Spice Muffins: grain, gluten, and dairy free!

Here is a recipe for scrumptious gluten, grain, dairy (and sugar) free pumpkin muffins I came up with recently. I did post this first on my other blog, but will always archive the recipe here as well.


This recipe makes approximately 21 muffins, if you fill the muffin cups about 2/3 full.

Ingredients:

1/4 C melted coconut oil or grapeseed oil
1 C agave nectar
1 15-oz can pumpkin (100% pure pumpkin, NOT pumpkin pie mix)
6 eggs
3/4 C coconut flour
1 C plus 3 T almond flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp (rounded) ginger
1/8 tsp cloves

NOTE: 1 15-oz can of pumpkin is approximately 1 3/4 C of pumpkin puree, at least for Libby's pumpkin!

Directions:

Preheat the oven to 350 degrees and grease muffin pans generously with shortening (I've used both Crisco and Spectrum).

In a large bowl combine the eggs, agave, oil, and canned pumpkin with a hand-held mixer until smooth and "emulsified" (meaning there should not be a skim of oil on top, but the oil should be completely incorporated). In a medium bowl, combine the flours, baking powder, baking soda and all the spices. Dump the dry ingredients into the pumpkin mixture; mix together thoroughly, scraping down the sides of the bowl frequently.

Spoon muffin batter into greased muffin pans. Bake at 350 for approximately 21 - 23 minutes, depending on your oven. Allow the muffins to cool in the pans for 10 - 15 minutes, then remove them to wire racks to finish cooling.

NOTE: the muffins will be very fragile just out of the oven, and will feel overly moist, even oily on the bottoms. But as they cool, they firm up and absorb the excess moisture and oil. This is likely due to the absorbent properties of the coconut flour; it allows the muffins to stay moist and delicious for days.

As I mentioned before, I made 21 muffins by filling the muffin cups about 2/3 full. If you fill yours with more batter, you will have larger (fewer) muffins and may have to bake them a bit longer.

Gluten Free Low Carb Cheese Muffins

From the book, "Cooking with Coconut Flour" by Bruce Fife, N.D.

Ingredients

3 eggs
2 T butter or coconut oil, melted
3 T coconut milk (I've used heavy cream when I didn't have coconut milk)
1/4 tsp salt
1/8 tsp garlic powder (I used more like 1/4 tsp)
1/4 tsp onion powder (I used a tablespoon of dried onion flakes instead)
1/4 C sifted coconut flour
1 C sharp cheddar cheese, grated (I used a bit more than that)

Directions

Blend together the eggs, butter or oil, coconut milk and seasonings in a medium bowl, then add the coconut flour and mix until there are no lumps. Fold in 3/4 of the grated cheese, and distribute the batter amongst 6 well-greased muffin cups. Top the muffins with the remaining cheese and bake at 400 degrees for 15 minutes.

These muffins may even be legal on the Specific Carbohydrate Diet, since I know that both coconut flour and coconut milk are legal, and these particular muffins do not use sugar or baking powder.

Banana-Blueberry Muffins

Well, the original recipe is from Karina's Kitchen:, and she actually made a Bundt cake. But I like to make it as muffins....and boy are they good!! No one could possibly tell they are gluten free.


Ingredients

3 medium very ripe bananas, mashed into puree
3 eggs
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
2 tablespoons raw agave nectar or honey
1/2 cup light olive oil
1 1/3 cups golden brown sugar
1 cup buckwheat flour (or superfine brown rice flour)
1 cup sorghum flour
1/2 cup tapioca starch/flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum
2 teaspoons fine grated lemon zest
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 heaping cup organic frozen wild blueberries

Directions

In a large mixing bowl, beat together bananas, eggs, vanilla, lemon juice, honey or agave nectar, oil and brown sugar until smooth. Add in the flours, baking soda, baking powder, salt, xanthan gum, lemon zest, cinnamon and nutmeg and beat until smooth. Fold in frozen blueberries

If you want muffins, grease muffin pans and fill each cup about 1/2 full. Last time I made this recipe it made 20 muffins. Bake in the center of preheated oven for about 20 minutes.

If you really want a bundt cake, grease the pan, scoop the batter into the pan and smooth evenly. Bake in the center of a preheated oven for 40 to 50 minutes until the cake is firm but gives slightly to touch.

Cool on a wire rack. Enjoy!!