Tuesday, August 7, 2012

Gluten Free Banana-Nut Muffins

My husband had been experiencing some stomach pain for several years, so our family decided to go on a gluten-free diet for a month to see if it would alleviate some of the pain. Who knew that cutting out all gluten products from our diet would be such a hard task! It definitely took a couple of weeks to get used to the idea that I couldn't just go to the store and buy any of the breads/tortillas/baked goods off the shelf. Plus I wasn't willing to pay buck-o bucks for the tiniest loaf of gluten-free bread you have ever seen! So I decided to make my own gluten-free breads, muffins, biscuits, etc. for a fraction of the cost, and in my opinion they tasted a lot better than anything you could buy in the store.

I was diagnosed as a teenager with Crohn's Disease and over the years have tried a multitude of diets to help with the pain, so trying out a new way of eating was not new to me. But it was the first time we did it with the whole family...kids included! I was actually surprised how well the kids adjusted to a gluten-free diet. It seemed to be harder on us parents than it was for them! I guess the saying "Can't teach an old dog new tricks" was true for our family. :)


Our favorite muffin/breakfast item for that month were these delicious Banana-Nut Muffins. My husband tried them out on his co-workers and they had no clue that they were gluten-free until he told them afterward. Boy were they surprised! Not only are they gluten-free but they are very low in sugar content, low in fat (notice there is no oil in the recipe), and a very healthy option for either breakfast or a snack.

**This recipe is adapted from Elana's Pantry.

Gluten-Free Banana-Nut Muffin Recipe
Makes: 20-24 Prep: 15 minutes  Cooking Time: 35-40  minutes

3 ripe bananas (1 1/2 cups)
3 eggs
1 TB vanilla extract
1/4 cup honey (TIP: spray the measuring cup with cooking spray first)
1/4 cup applesauce (see HERE  how to make your own) 
2 cups Almond Flour (I use a food processor when I make mine) or a gluten-free mix (I like Arrowhead Mills
1/2 tsp salt
1 tsp baking soda
3/4 cup dried cranberries
3/4 cup walnuts or pecans, chopped

1. Preheat oven to 350°F. Add bananas through applesauce in a food processor and blend until smooth. 
2. Add flour through baking soda. Pulse a couple more times until you get a smooth consistency. 
3. Mix in the cranberries and nuts.
4. Either spray your muffin tins or add muffin liners. With a 1/4 cup, add batter to muffin tins.
5. Bake for 35-40 minutes. You can also make this into a loaf, but then the cooking time would increase to 50 min-1 hour.

Who likes to change it up?

~Use other dried fruit like raisins, chopped dried apricots, chopped dates, or dried cherries.
~Add other nuts like chopped roasted almonds, or chopped macadamia nuts.
~Mix in 1/4-1/2 cup of unsweetened coconut.
~For an extra fiber boost add 1/4 cup flaxseed meal. 
~For every 1 egg that you want to replace in the recipe,  add 1 TB flax seed meal to 3 TB warm water, let sit for 10 minutes, and mix into batter. 
~If you don't have applesauce, feel free to replace with oil.
~Use brown sugar or maple syrup instead of honey. 
~If you don't need to be on a gluten-free diet, use whole-wheat flour or all-purpose flour instead.


Gluten Free Breakfast said...

It can be my breakfast or my snack. This Gluten-Free Banana-Nut Muffin can be included in a diet plan. Since it is gluten-free you are assured that there will be no weight gains at all. You can enjoy the sweetness of banana in this muffins.

Anonymous said...

Thanks, it sounds delicious. If you don't own a food processor, is it ok to use a hand mixer?

Also, did you happen to calculate the calories and carbs per muffin?

Meal Planning Made Simple said...

I would actually just mix them by hand...use two different bowls, put the dry ingredients in one and the wet ingredients in another.


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