I made two new gluten-free recipes yesterday. This Banana Oatmeal Breakfast Muffins recipe and this Dark Chocolate Muffins recipe.
For being gluten-free and sugar free, they were pretty good. I thought they were a little on the dry side — but that might be because I baked them for a few minutes longer than I should have since I wasn’t sure whether they were done or not. 🙂 I think I might put a little extra banana and applesauce in them if I make them again.
They also aren’t terribly sweet, but if you added chocolate chips I think that would help tremendously. 🙂 I also thought it’d be fun to experiment with adding nuts, raisins, or dates to the banana muffins and peanut butter or nuts to the chocolate muffins. We also thought that the chocolate muffins would be delicious topped with freshly-whipped cream and strawberries!
I stuck these in the freezer to use for quick breakfasts or snacks. I love having healthy foods at the ready in my freezer!
Do you have a fantastic gluten-free, honey or fruit sweetened muffin recipe? I’d LOVE to have the link.
I love your pumpkin chocolate chip muffin recipe, but when we started eliminating grains I came across this one at deliciouslyorganic.net. It is very good and my kids couldn’t tell the difference. She has several other gluten free/frain free good recipes on her site as well.
Debbie Reichert says
My friend that follows your blog just alerted me that you tried my recipes. I am glad you enjoyed them and there is definitely SO MUCH room for experimenting so have fun with it!! Let me know if you try any others and feel free to follow me on Facebook as well. This is the first I’ve seen your blog so I look forward to getting some great money saving ideas from you 🙂
I’ve been so inspired by you, your recipes, and your blog. Keep up the great work — I’m positive I’ll be trying more recipes from you soon! 🙂
I find if you roast the bananas (on a parchment lined cookie sheet) while the oven is preheating, it helps with the moisture and an intensified flavour. Note: only use yellow bananas if you plan to roast some not-quite-ripe ones a bit longer. Never green bananas.
Our daughter LOVED roasted bananas when she was an infant/toddler. Yummy.
(NB My allergy/gluten-free/FODMAP journey has been a long one….and my skin and tummy issues are still not quite right….sigh)
jackie Brown says
Crystal, this isn’t a muffin recipe, but I discovered gluten-free oats could be used in the usual granola bars I make and I’ve been making them with honey or agave syrup only, omitting brown sugar. I also bet you could sub melted coconut oil, which I haven’t tried yet since it’s 3/4 cup. http://momonamission.me/chewy-chocolate-chip-granola-bars-naturally-sweetened/
Thank you so much!!
Here are my favorite Paleo muffin recipes. I get my almond flour from Honeyville, which is having a 10% off sale right now.
Simple Blueberry Muffins: http://paleomg.com/simple-blueberry-muffins/
Apple Surprise Muffins: http://cleaneatsinthezoo.com/index/2012/02/25/apple-surprise-muffins/
Chocolate zucchini muffins: http://cleaneatsinthezoo.com/index/2012/07/03/chocolate-zucchini-muffins/
Coconut Blueberry Pound Cupcakes: http://glutenfreeeasily.com/coconut-blueberry-pound-cupcakes-gluten-free-grain-free-dairy-free-refined-sugar-free/
Grain Free Cinnamon Coffee Cake: http://cleaneatsinthezoo.com/index/2012/08/11/grain-free-cinnamon-coffee-cake/ (OK, it’s not a muffin, and it’s not cheap to make, but boy it is oh so good!)
Oh, forgot to add, if you need more moistness, try a couple spoonfuls of melted coconut oil. For extra sweetness, more honey or a bit of pureed sweet potato will do the trick.
Thank you so much!
Due to health issues our home is completely grain free, sugar free (as well as all other sweeteners), and dairy free. Over time my 15 year old daughter has created the most delicious and moist banana muffins using almond flour, pureed bananas, eggs, vanilla, baking powder, salt, and cinnamon. She “adds in” walnuts and some extra diced banana pieces. The extra diced bananas really add extra moisture. She also invented (again over time) a fantastic chocolate cake/torte – very rich and chocolatey. No one would ever suspect it’s missing flour, sweetener, or dairy. She serves it with a raspberry puree over the top. So good.
Anyway, have fun with tweaking and experimenting! You will hit the jackpot with a “perfect” recipe before you know it. 🙂
Christine, would you share that recipe for the chocolate cake/torte? Sounds like something that we’d really like around here.
I would love that recipe as well!
Chocolate Almond Cake w/ Fruit Topping
3 c. almond flour
9 T. cocoa powder
2 1/4 tsp. baking powder
1/4 tsp. salt
2 tsp. vanilla
3 pureed bananas
Using a hand mixer, blend all of the ingredients together. Bake in a 9″ round pan @ 350 degrees for 30-35 minutes (until toothpick inserted in the center comes out clean). Let cool completely before removing from pan.
For the topping:
Stirring occasionally, simmer frozen raspberries or strawberries in a saucepan on low until you reach a desirable consistency (the longer they simmer, the thicker the sauce will be).
Serve cake with a spoon of raspberry or strawberry topping over the top.
Allyson @ All Our Days says
This sounds delicious. Thanks for sharing!
Allyson @ All Our Days says
We made an Orange & Poppy Seed version of the grain free muffins you posted a couple of weeks ago.
I’ve started just adding the topping to the food processor at the very end and haven’t had any issues. I know this wouldn’t work for larger things, but with poppy seeds, dates, and coconut it’s worked great. We also enjoyed these muffins with blueberries mixed in by hand.
Lee Anne says
http://www.food.com/recipe/gluten-free-strawberry-shortcake-174106 Make these today! You’ll be so glad you did!!
Rafal Zielinski says
If I freeze them, how would I quickly defrost them? Is it as easy as just throwing them in the microwave for a minute?
In the microwave or just let them sit out for 30 minutes to an hour.
I made the dark chocolate muffins after you posted the link last week – I did include the chocolate chips from the recipe and without them I think this would be a slightly bland recipe with no real oomph to the chocolate flavor. With the chips it is decadent! My muffins were very moist but I admit I did take them out on the early side – almost worried they were under-done but they ended up being great.
Froze really well – I ate the last one today! My kids and husband loved them as well!
I’m going to have to try them again and almost undercook them. And I can imagine that chocolate chips would make a huge difference. 🙂
400 degrees is an awfully high temp to bake cake-products at- I would do 350 if I try them- that might help with the dryness??
Hmm, that’s a good idea. It is a little on the high side.