Gluten Free Banana Bread/Muffins

Katie Clover

1/3 cup melted coconut oil
1/2 cup maple syrup or honey
2 eggs
1 cup mashed bananas
1/4 cup milk or water
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon
1 3/4 cup gluten free flour

Preheat oven to 325 degrees
Beat oil and honey, add egg, mashed banana and milk
Add baking soda, vanilla and cinnamon
Gradually add flour
Add mix ins
         Optional mix-ins - 1/2 cup choc chips, walnuts or pecans
Bake at 325 for 50-60 minutes for bread
          30-40 minutes for muffins

Apple Muffins

• 2 cups sugar (or use 1½ cups for a less sweet muffin)
• 2 eggs
• 1 cup oil
• 1 Tablespoon vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 cups peeled, cored, diced apples (around 3 apples)
• Brown sugar for topping (around ½ cup)

Instructions

1. Preheat oven to 350 degrees and line muffin pan with paper liners.
2. Cream together sugar, eggs, oil, and vanilla. Sift flour, baking soda, salt, and ground cinnamon (I never sift and they turn out fine). Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick. Add the diced apples.
3. Fill paper liners almost to the top, about ¾ of the way full. Sprinkle with brown sugar.
4. Bake at 350 degrees for 20-24 minutes. Makes 18 muffins.

From: http://www.the-girl-who-ate-everything.com/2010/02/apple-muffins.html#ohziUPymdHpXXZDV.99

Banana Blueberry Muffins

These are healthy and delicious!

1/4 cup (4 tablespoons) butter, room temperature 1/4 cup plain yogurt 1/3 cup granulated sugar 1/3 cup packed light brown sugar 2 large eggs 1 3/4 cups whole wheat flour 1/4 cups quick or regular oats 1 teaspoon baking soda 1/2 teaspoon salt 2 ripe bananas, lightly mashed 1/3 cup milk 1 teaspoon vanilla extract 1 cup frozen blueberries 2 teaspoons flour Directions: Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside. In a large bowl (or the bowl of an electric stand mixer), beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well. In a blender or food processor, process the oats until they are finely ground. Add the wheat flour, baking soda and salt and pulse one or two times until the dry ingredients are lightly combined. Pour the dry mixture into the wet mixture and mix until just combined. Mix in the lightly mashed bananas. Stir in the milk and vanilla. Toss the blueberries with the 2 teaspoons flour and then gently fold them into the muffin batter. Divide the batter evenly among the 12 muffin cups. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean (watch the muffins carefully since each oven may vary slightly in temperature affecting exact baking time). Let the muffins rest in the pan for about 5 minutes and then turn out onto a wire rack to cool completely. Number Of Servings:12 muffins

Raspberry Lemon Muffins

from www.thesisterscafe.com

Ingredients: 1 1/2 cups flour 1/2 cup sugar 2 tsp baking powder 1/4 tsp salt 1/2 tsp ground cinnamon 1 egg, lightly beaten 1/2 cup butter, melted 1/2 cup buttermilk (or you can substitute milk) 1 cup fresh or frozen raspberries 1 tsp grated lemon peel Topping: 1/2 cup brown sugar 1/4 cup flour 1 tsp grated lemon peel 1 tsp ground cinnamon 2 Tbs butter, softened Glaze: 1/2 cup powdered sugar 1 1/2 Tbs fresh lemon juice Directions: Preheat oven to 350 degrees. Combine 1 1/2 cup flour, sugar, baking powder, salt, and 1/2 tsp cinnamon in a medium bowl. Make a well in the center of the dry ingredients and add the egg, melted butter, and buttermilk. Stir just until all ingredients are combined. Gently stir in the raspberries and 1 tsp lemon peel. Fill 12 paper-lined or greased muffin cups 3/4 full. Set aside. Combine, brown sugar, 1/4 flour, 1 tsp cinnamon and 1 tsp lemon peel. Cut in butter with pastry blender or use your fingers until crumbly. Sprinkle mixture over muffins. Bake 20-25 minutes or until lightly golden brown. Cool for 20 minutes and glaze with mixture of powdered sugar and lemon juice.

Blueberry Sour Cream Muffins

Kristy Dorrough

Makes 18 delicious muffins! Ingredients: 3 cups flour 1 cup white sugar 1 teaspoon baking soda 2 teaspoons baking powder 1/8 teaspoon salt 1 teaspoon vanilla 1 egg 1 cup sour cream (can be substituted with yogurt) 1/2 cup vegetable oil 2 cups blueberries (fresh or frozen) 2 tablespoons sugar for sprinkling tops Directions: Preheat oven to 350 F. Grease muffin pan with non-stick spray or butter, or use paper liners. 1. Sift all dry ingredients into a large bowl and set aside. In a small bowl gently toss blueberries with about 1 tablespoon of flour mixture and set aside. 2. Whisk all wet ingredients together in medium bowl and mix well. 3. Add wet ingredients to flour mixture and mix with a wooden spoon until just barely combined. Add blueberries and gently fold into batter. Do not over mix.  4. With a large spoon drop batter into muffin cups about 2/3 of the way to the top. Sprinkle with sugar and bake for 18-20 minutes or until golden brown. Remove muffins from pan as soon as they are cool enough to handle. Number Of Servings:18 Preparation Time:30 minutes

Banana Muffins

Simple, Delicious, Perfect!

3 large ripe bananas 1 cup sugar 1/2 cup margarine 2 cups flour 1 tsp. baking soda Directions: Combine all ingredients. Spoon into greased muffin tins. Bake at 350 degrees for 20 minutes