Giant Breakfast Banana Muffins! (gluten, dairy, refined sugar, soy free)

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Every so often I really want a banana. Then, instead of just buying one, for some reason I always buy an entire bunch. Soon enough though, they are overly ripe and turning brown, so I have to use them asap or they’ll go to waste.

This recipe was formed when I found myself in this exact scenario last week. The result: the perfect, delicious way to use up bananas in excess.

The intention behind this recipe was to be a healthy, on the go breakfast option. I try to always have bread, granola, muffins, bars, or something, baked at all times for a quick on the go breakfast. Dane and I leave the house by 6:45 every morning, I for work and he for class, so having something quick, tasty, nourishing, and filling enough to hold us over till lunch is important. Hence I made these muffins giant, rather than the normal-cupcake-size. If you’d rather use these as a snack for in between meals, definitely try them out in a smaller muffin tin.

Below is the recipe for the perfect breakfast banana muffin. It’s high in all sorts of good things such as potassium (bananas), antioxidants (coconut oil), protein and good fats (almond, eggs, and coconut oil), fiber (coconut flour, buckwheat, almond), and more! What’s more is they’re naturally sweetened by the bananas and the small amount of honey, so they won’t cause the highs and lows in your blood sugar levels and mood swings that muffins made with refined sugar will do. The sweet flavor is contrasted with the spicy notes of nutmeg, cinnamon, and cloves.

Enjoy!

Giant Breakfast Banana Muffins

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Ingredients:

  • 4 very ripe medium size bananas
  • 1/3 cup pure honey
  • 2 tbs melted coconut oil
  • 6 eggs
  • 1 1/2 cups almond meal*
  • 1/2 cup sorghum flour
  • 1/4 cup buckwheat flour
  • 1/4 cup rice flour
  • 1/2 cup coconut flour
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 2 tbs cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg

*note: as a simpler option, I have made these muffins with almond meal only, rather than the mix of flours listed above. To Both are delicious, so I encourage you to try whichever you prefer, if not both!

Directions:

Puree together the bananas (peeled), honey, coconut oil, and eggs in a food processor or blender.

Add the spices and baking soda and salt.

Add the flours one at a time, mixing well in between. If you are using  blender, this process might start to clog it. It might be better to pour the mix into a bowl at this point and sift in the flours by hand.

Pour the batter into 6 large sized prepared muffin tins or silicon muffin cups.

Bake at 350F for 30-40 min or until just beginning to brown on the top.

Makes 6 large muffins (If you prefer to make regular sized muffins it will make more than six. In this case, also shorten the baking time to 20-30 min)

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Gluten Free Strawberry and Peach Cobbler (6 cartons of strawberries continued)

So remember this post when I told you all how I had 6 cartons of strawberries? Well….I must admit that I just now got to that final, sixth pack. No worries…I checked, each, individual strawberry to make sure there was no mold, they didn’t smell, etc. It must have not been a very ripe batch when I bought it cuz most of those strawberries were still good. 

Anyway, I had strawberries and a bag of peaches my mother in law had given me a week or so before. Similarly to how I am bad at actually eating sufficient vegetables each day, so also I am bad (if not worse) at ever eating fruit. I love starchy things: nuts, breads, etc. That’s why I juice, or have smoothies, nearly every day. All this to say, I had all this fruit in my fridge that was very very ripe, so I decided to bake a pie.

Then I remembered how as a child, peach cobbler was basically equivalent to heaven in my book. I’d lamented when I first was diagnosed with celiac disease that I’d never get to eat my mom’s amazingly delicious peach cobbler again. However, what’s to stop me now from trying out a gluten free one now? Nothing. So I did. I spent (too much of) the afternoon looking up several gluten free cobbler recipes, and below is what I came up with. 

All this to say, not a single carton of those original six went to waste, and neither did that bag of peaches. Yay.

Please enjoy:

Strawberry and Peach Cobbler

Ingredients:

  • 3 cups, 1/2 strawberries and 1/2 peaches
  • 2 tsp tapioca starch
  • 2 tbs pure honey
  • 1/2 cup sorgum flour
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup almond meal
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp xanthan gum
  • 6 tbs coconut oil
  • 1/2 cup pure honey
  • 1 egg
  • 1 1/2 cups dairy free milk alternative (I used unsweetened coconut milk)

Directions:

Preheat oven to 350F

Chop up the fruit, add them to a pan, add the tapioca starch, then the honey. Heat on low for 10 minutes.

Whisk together the flours, almond meal, baking soda, baking powder, and xanthan gum. 

Next mix that with the coconut oil, honey, almond extract, egg, and milk. Whisk just until smooth.

Pour the fruit mixture into a baking pan greased with coconut oil.

Drop the flour batter by large spoonfuls evenly over the fruit mixture.

Bake for 25-30 min.

Recipe adapted mostly from here.