Gluten Free-zer Friday – Strawberry Banana Muffins

by angelaskitchen on April 8, 2011

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The strawberries are starting to show up in my area and I need another way to use those little jewels.  You know, besides just popping them straight into my mouth while hiding from the kids…  I wanted to incorporate strawberries into a muffin with another flavor that complemented them for our busy weekday mornings and lazy weekend snack-times.  After mangos, strawberry-banana is my kids’ favorite flavor, so the choice was a no brainer for me.

 

I based the recipe on my regular banana bread recipe, however I wasn’t looking for the usual texture you get from banana bread for this muffin.  I was striving for something lighter and more in keeping with summer.  I reduced the banana so it wouldn’t overpower the tastiness of the strawberries, and added a bit of vanilla to round out the flavors.

 

Other berries or chopped peeled peaches are also delicious in this muffin.  Just use the same amount of fruit to replace the strawberries. Sprinkling on a bit of coarse sugar crystals on the muffin batter just before baking adds a bit of crunch and is a nice finishing touch.  I hope you enjoy it!

 

For those of you with other allergies besides gluten and dairy, here is the down-low:

 

These muffins are gluten and dairy free AND…

-No egg, if you use the egg free version

-No peanuts

-No tree nuts

-No fish or shellfish

-No soy

-vegetarian

-vegan, if use egg free version

-corn free if use potato or arrowroot starch instead of corn starch

 

Printer Friendly Recipe for single batch

Printer friendly recipe card for multiple batches for freezer cooking.

Printer friendly freezer label for Strawberry Banana Muffins

Gluten Free Dairy Free Strawberry Banana Muffins
 
Author:
Recipe type: gluten free, dairy free, breakfast, snack, muffin, quick bread, bread
Serves: 16 muffins

Ingredients
  • 2 very ripe bananas (about 1 cup mashed bananas)
  • ¾ cup packed brown sugar
  • ⅓ cup mild tasting oil
  • 2 eggs (for an egg free version, see below)
  • 1 ½ teaspoons gluten free vanilla extract
  • 2 cups bean flour blend (or ½ cup garfava bean flour, ¼ cup sorghum flour, 10 T tapioca flour, 10 T cornstarch, potato or arrowroot starch)
  • 1 teaspoon xanthan gum or guar gum
  • 1 teaspoon baking soda
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon ground cinnamon
  • ¼ tsp salt
  • 1 cup cleaned, coarsely chopped fresh strawberries

Instructions
  1. Pre-heat oven to 350 degrees.
  2. Mix mashed bananas, brown sugar, oil, and eggs together in a blender. Blend until smooth. In a separate bowl, combine gluten-free flour blend (or individual flours), xanthan gum, baking soda, baking powder, and salt. Add banana mixture and stir just until combined, removing any lumps. Gently stir in sliced strawberries.
  3. Divide batter into 16 paper lined muffin cups. Bake at 350 degrees for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from muffin pan and allow muffins to cool on a cooling rack.
  4. To make egg free: Do not add eggs. Mix 2 tablespoons ground golden flax with 6 tablespoons water. Heat while stirring until mixture has thickened. Allow to cool to room temperature. Add flax mixture to recipe when eggs would have been added. Also, increase baking powder to a total of 1½ teaspoons.
  5. To freeze: Allow muffins to cool down completely. Package in zip-seal freezer bags. Remove as much air as possible from freezer bag, seal, label and freeze.

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This post is linking up toFreezer Food Friday on What A Crock!

{ 6 comments… read them below or add one }

Jamie Wilson June 3, 2011 at 1:16 pm

Yum! These look so good! My husband has a number of food allergies, including “oral allergy syndrome” which means he’s allergic to raw fruits and veggies… this is an awesome way for him to get to enjoy some fruit! Thank you!!!

Reply

angelaskitchen June 6, 2011 at 8:38 pm

Yay! I am so glad your husband can enjoy these. My family loves them – I hope he does too! :)

Reply

Shannon September 30, 2011 at 9:58 pm

These sound wonderful! I’ll have to make a slight adjustment for a sugar replacement, but I am looking forward to experimenting.

I’d like to try the once-a-month cooking idea for my special diet and am so glad I came across your site. Thank you for sharing your experience and wisdom!

Reply

angelaskitchen October 1, 2011 at 9:03 pm

I have an article on how I use alternative sweeteners at this post: http://angelaskitchen.com/2008/09/25/how-i-use-natural-sweeteners/ Hopefully that will help! My family really loves these muffins. Thanks for stopping by. :)

Reply

wendy bartz August 28, 2012 at 3:46 pm

Where do you change the number of people you are feeding

Reply

angelaskitchen August 29, 2012 at 9:28 am

Hi Wendy! There isn’t a place to change the number of people you are feeding in my posts. If you click on the “Printer Friendly Recipe for multiple batches for freezer cooking” line right above the recipe you will see the recipe scaled our for multiple batches. Each batch makes 16 muffins. I usually make a double batch for the freezer for my family so I follow the amounts in the second column under “x2″ Hope that helps! Let me know if you have any questions. :)

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