Banana-Pecan Muffins

Do you have some spotty bananas laying around?  So did I.  I decided to put them to good use by trying a new gluten-free recipe. The original recipe I found here (http://www.foodnetwork.com/recipes/food-network-kitchens/banana-muffins-recipe/index.html), then I tweaked it.  I only had two bananas so I altered the ingredient proportions.  They turned out amazing - much better than expected.  They're moist and full of flavor, and again, your gluten-loving friends won't know the difference.

Prep: 10 minutes
Bake time: 18 minutes
Yields: 9 muffins



Dry:

• 1 1/2 cups all-purpose gluten-free flour (I used Trader Joe's)
• 1/2 teaspoon baking soda
• 1/2 cup white sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 3/4 cups chopped pecans

Wet:

• 1 cup mashed bananas (~2 very ripe bananas)
• 1/2 cup coconut oil, melted
• 1/3 cup almond milk
• 1 large egg
• 1/2 teaspoon pure vanilla extract

Preheat oven to 400 F.  Whisk your egg, vanilla, milk and bananas in a small bowl leaving out the oil.  Mix your dry ingredients separately, then blend wet and dry together. Now add the oil.  Do not over-mix.  Grease or line a muffin tin with paper cups and scoop-in the batter.  Bake for 18 minutes or until golden.

 

 These muffins are best enjoyed once they've cooled.  To keep them moist, transfer to a sealed container.  Do not refrigerate.

Supreme Chocolate Cupcakes

I won't even bother to mention that they're gluten-free, and... VEGAN!  Oops.

If you like chocolate, fasten your seat belt.  This is gonna be one ridiculously scrumptious, decadent, cocoa-magnificent ride.  Even if you can eat wheat and believe that the only way to achieve perfectly fluffy baked-goods is to use eggs, I implore you - try this recipe.  You will be amazed.

Now, this recipe isn't for the faint of heart.  It's for the adventurous, the daring, the creative.  No butter and no eggs means that we use something here that isn't exactly orthodox.  They're green, they grow on trees, and there's no shortage of them here in southern California.

Avocados.

Yep!  Sounds weird, right?  But when you think about it, there is no more-perfect food for such a recipe.  Avocados share a similar consistency with butter, and not to mention, are wonderfully good for you.  But I won't try to amp up the "health benefits" of these cupcakes.  They may be gluten-free and vegan, but that doesn't mean you should gobble them up and feel no guilt.  They're still loaded with sugar!

Okay, this recipe is going to take some time so give yourself an hour.  Oh, and don't make these on an empty stomach.  You'll just want to scoop the batter out of the bowl and into your mouth before you get them into the oven.

Ready?  Let's go!

What you'll need:

Dry

• 1 1/2 cups all purpose gluten-free flour (I use Trader Joe's)
• 1 tsp xanthan gum (muy importante!)
• 1 1/4 cups sugar 
• 3/4 cups brown sugar
• 1/2 cup cocoa powder
• 1 tsp baking soda (not powder)
• 1 tsp salt
• 1 cup vegan chocolate chips

 Wet

• 1/4 cup coconut oil
• 1 large ripe avocado (mash, then whisk)
• 1 tbsp real vanilla extract
• 3/4 cup almond milk
• 2/3 cup of freshly brewed coffee (the stronger the better)
• 6 oz vegan chocolate (many brands of 70% cocoa bars do not contain dairy) (melted)

Frosting

• 3 large, ripe avocados (you heard me!)
• 1/2 cup cocoa powder
• 1 1/2 cup sugar
• 4 oz vegan chocolate (melted)
• 2 tbsp almond milk
• 2 tbsp vanilla extract 

1. Preheat your oven to 350 F.  
2. Mix all of your dry ingredients in a large bowl.  Set aside.  
3. Mix all your wet ingredients.  It helps to melt the chocolate with the hot coffee.
4. Gradually pour the wet mixture into the dry and combine until smooth. Try using an electric mixer if you have one.  Batter should be thick - not runny.
5. Scoop batter into paper-lined cupcake tray.  Bake for 20 minutes.
6. Set cupcakes aside and allow to cool, about an hour.  

In the meantime, whip up your frosting:

1. Mash the avocados and add sugar and vanilla.  Whisk out all the lumps.  An electric mixer works well for this too.
2. Melt chocolate in microwave.  Add almond milk and whisk until smooth.  
3. Add to the avocado mixture.  Whisk until smooth.  
4. Ice your fabulous little cupcakes once they've cooled.  

 Baking these for someone's birthday?  Try adding some colorful sprinkles.  Bringing them to a potluck?  Dot with white chocolate chips!  No matter where you bring these and no matter how you choose to decorate them, I promise, you will be the most popular person in the room.

Bake on!


 

Vanishing Gluten-Free Blueberry-Cheese Muffins

Well, I've done it.  I've mastered the art of baking gluten-free muffins.  And by "master" I mean, I've made muffins without wheat flour and you wouldn't know the difference.  Plus they're DE-licious. Don't believe me?  See for yourself.

What you'll need:

• 1 1/2 cups all purpose GF flour (I used Trader Joe's and Bob's Red Mill mixed together)
• 1/2 cup coconut flour
• 1/4 cup flax meal
• 1/2 cup sugar
• 3/4 cup FRESH/frozen blueberries
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1 egg
• 4 oz butter (or coconut oil)
• 1 tsp salt
• 2 tsp baking powder
• 1 tsp Xanthan Gum (VERY important!)

1. Preheat oven to 350 F
2.  Mix all dry ingredients (including blueberries and xanthan gum)
3. Mix all wet ingredients (I considered cheese a wet ingredient)
4. Blend wet and dry together until smooth but do not over-mix - the batter should be thick and "goopy"  
5. Line a muffin pan and scoop batter into paper cups
6. Bake for 15 minutes then check your muffins.  If they're not quite set, bake a little longer.  You want the tops juuuuust getting a tad golden. 

Ta-da!  Awesome, delicious, perfect, amazing, extraordinary muffins!  Great for breakfast or snack or whatever.

This batch made 9 muffins.  I just ate three...