Monday, September 27, 2010

Healthy Hearty Banana Muffins (gluten free flour

These are a great Breakfast. They would freeze well you could make them ahead. They would also make a great snack or a side for dinner, or make a great dessert. My daughter just came home and ate a couple, and gave them the thumbs up. These were moist. Don't over cook them. You don't want them to dry out. I loved the texture in the muffins. It is hard to not keep eating more. Hope you enjoy them. It is another way to use granola.
I like using this mini scooper. It is great for muffins and cookies. It keeps your hands clean too. I usually give the batter or dough a taste to see if it needs something else added. :) It is easier to add before it's cooked.
They raised very nicely. I was pleased.

Recipe: Made 36 mini muffins

2 1/2 C Granola (I used homemade it had the coconut and other good stuff already in it)
1 1/3 C Bobs Red Mill gluten free flour, or Spelt mix  (If you use spelt they will not be gluten free)
1 T Baking Powder
1/2 tsp salt
 2 T Honey
1 C Coconut Milk or Rice milk or Milk of your choice
1/3 C Coconut oil or Canola oil
1 egg
1 C Mashed Bananas about 3 medium (Very ripe give the best flavor)
1 tsp Vanilla

1. Mix the first 4 ingredients together in a bowl.

2. Beat the honey, milk, oil, egg, bananas and vanilla in another bowl till all mixed together.

3. Combine the two mixtures together. Mix until completely moistened.

4. Scoop into greased muffin pan. Bake 400 15 min about.Don't over bake. ((If you make bigger muffins the time will be longer) Mine were slightly soft to the touch when they came out. Just make sure completely cooked inside. They will be even better tomorrow. The second day with banana bread is even better. :)

*You could also use a healthy toasted oat cereal such as Kashi brand.

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