Saturday, July 31, 2010

Egg Free, Gluten Free, Low Fat Banana Nut Muffin

How to make gluten free banana nut muffin
If you are used to baked products using white – all purpose flour, transition to whole grain baking is a big step. If you are used to gluten based products, transition to gluten free is another mile stone. Yes the baked goods taste little different than the ones with gluten. But they don’t taste bad, and you still can enjoy all the goodness in a healthier way. But do not attempt to lick all these batters after filling the baking pans, because the gluten free batters don’t taste that well at all. Of course baking removes all that bitterness, the overwhelming smell of the bean flours and makes it really palatable. Try this and let me know, how it turned out for you.

 Preparation Time – 15 Minutes

Cooking Time – 15 Minutes

Makes – Around 15 Muffins


Ripe Banana – 7

Organic whole grain ground corn meal – 1 3/4 cup

Amaranth Flour – 1/3 cup

White Bean Flour – 1/3 cup

Coconut Flour – 1/3 cup

Organic Corn Starch – 2 Tbsp as a egg replacer

Xanthum Gum – 1 Tsp

Raw Sugar – 1/2 cup or more if you want it sweeter

Yogurt – 1/4 cup

Chopped Walnuts – 1 cup

Cinnamon – 1 Tsp

Vanilla extract – 1 Tsp

Water – 1 Cup

Salt – 1/4 tsp

Baking Powder – 1 1/2 Tsp

 Baking Soda – 1 Tsp

Apple Cider Vinegar – 1 Tbsp


1) Puree the ripe banana in a food processor,do not mash. I know you will be tempted to mash, but the puree definitely gives a nice texture then a mashed one.

2) Combine all the flours, corn meal, amaranth flour, white bean flour, coconut flour, corn starch, xanthum gum, chopped walnuts, baking soda, baking powder.

3) Preheat an oven to 350 Degree Fahrenheit.

 4) In another bowl add all the wet ingredients banana puree, yogurt, raw sugar, cinnamon powder, vanilla extract, salt, vinegar and water.

5) Line a muffin pan with baking cups or grease it with a non stick spray.

6) To the dry ingredients add all the wet ingredients and combine thoroughly to get a smooth batter.

 7) Now pour the batter up to 3/4th of the muffin cup and then bake for 15 minutes, until a tooth pick inserted comes out clean.

8) Cool them in a wire rack and then enjoy.


Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More

Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes | Facebook Themes