Gluten Free and Vegan Banana Muffins

Gluten Free and Vegan Banana Muffins

These are awesome! Thank you Minimalist BakerBanana-Almond-Meal-Muffins-Minimalist-Baker

BANANA ALMOND MEAL MUFFINS (GLUTEN FREE + VEGAN OPTIONAL)
PREP TIME
10 mins
COOK TIME
25 mins
TOTAL TIME
35 mins
Light breakfast or snack muffins made with banana, almond meal, oat flour and agave or honey. Gluten free, slightly nutty and sweet, and so deliciously healthy.
Author: Minimalist Baker
Recipe type: Breakfast, Snack
Cuisine: Vegan, Gluten Free
Serves: 8
INGREDIENTS
  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water) or sub 2 small eggs
  • 2 medium ripe bananas
  • 3 Tbsp agave nectar, maple syrup or honey if not vegan
  • 3 Tbsp unsweetened vanilla or plain almond milk
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1 cup almond meal (ground from raw almonds)
  • 1/2 cup + 2 Tbsp oat flour (ground from GF oats)
  • Optional toppings: chopped nuts, rolled oats, crumb topping
INSTRUCTIONS
  1. Preheat oven to 350 degrees F and line a muffin tin with 8 paper liners.
  2. In a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes.
  3. Next add bananas and mash. Add agave, baking powder, vanilla, almond milk and stir.
  4. Add almond meal and oat flour and stir once more. Taste to see if it needs more sweetener. I added a touch more because I prefer sweeter muffins.
  5. Bake for 25-30 minutes or until a tooth pick or knife inserted into the center comes out clean and they become somewhat firm to the touch with a little give.
  6. Remove and let rest in pan for 5 minutes. Then cool all the way on a cooling rack.
  7. Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.
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Gluten-Free Vanilla Cupcakes Recipe with Mocha Icing

ImageGluten-Free Vanilla Cupcakes Recipe with Mocha Icing

Who’s up for the challenge???

The recipe comes from Gluten Free Goddess Recipes

I frosted these little vanilla beauties with mocha flavored icing because I love the combo of coffee and chocolate. But straight up chocolate would also be delicious. As would vanilla.

Ingredients:

1 cup sorghum flour or brown rice flour
1 cup potato starch (not potato flour!)
1 cup cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 cup vanilla non-dairy milk
1/4 cup organic free-range eggs, beaten, or Ener-G egg replacer, mixed per directions
3 tablespoons coconut oil, melted
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice

Instructions:

Preheat the oven to 350ºF. Line a 12-cupcake tin with paper or parchment liners.

In a mixing bowl, whisk the flour, starch and dry ingredients together. Add in the non-dairy milk, eggs or egg replacer, coconut oil, vanilla and lemon juice.  Beat with a mixer until the cake batter is smooth. Do not over-beat.

Using an ice cream scoop, plop the batter into the twelve liners. Smooth out the tops with wet fingers.

Bake in the center of a preheated oven until firm and dome shaped. For me this took about 15-18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.

Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms).

Make your icing.

Dairy-Free Mocha Icing Recipe

When making frosting, start with a small amount of liquid and add a little bit at a time until you achieve the consistency you want. If the icing gets too runny, add more confectioner’s sugar to thicken it. You can also put the icing in the fridge for an hour to help stiffen it.

Ingredients:

2 cups confectioner’s (powdered) sugar
2 tablespoons cocoa powder
2-3 tablespoons Earth Balance sticks or vegan butter
2 ounces cold strong coffee, more as needed (or use vanilla coconut or riice milk if you don’t like coffee) 
1 teaspoon bourbon vanilla

Instructions:

Starting with a small amount of liquid, beat the sugar and cocoa powder to incorporate the shortening, coffee and vanilla. If you need more liquid, add a tiny amount at a time. Beat for two minutes or so until smooth to see what you’ve got- it becomes more moist as you beat.

If you need to stiffen the frosting, add more confectioner’s sugar.

Chill the frosting before using it. I chill it, covered, for roughly an hour. Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.

Cook time: 1 hour Yield: Serves 12

Read more: http://glutenfreegoddess.blogspot.com/2009/08/vanilla-cupcakes-with-mocha-icing.html#ixzz2qCd1ltgo