Sunday, July 13, 2008

GF Banana Yogurt Muffins

My gluten free (GF) baking adventures had been failures, until I made these muffins. They are moist, aromatic and packed with goodness. Filling and hearty, these are great to pack in a backpack on a hike through our Rocky Mountains or on a trail run.
Adapted from: Recipes for the The Salt Spring Experience:Body, Soul and Spirit.

Banana Yogurt Muffins (Gluten free, egg free) Makes 1 dozen.
5Tbsp ground flax
5Tbsp hot water
1 1/2c brown rice flour (or GF mix of your choice)
1c GF oat bran*
1tsp baking soda
1/2c turbinado sugar
1/2c chopped walnuts
1/2c raisins
1 1/2Tbsp ground flaxseed (additional from above)
1c mashed banana (about 2 med. bananas)
3/4c yogurt
3/4c melted butter
Preheat oven to 400F.
Soak 5Tbsp ground flaxseed in 5Tbsp hot water for 15 min. Also, for plumper raisins, soak in warm water as well (TIP: I soak mine in warm water spiked with a touch of vanilla). Drain raisins before adding, do not drain flax (you won't be able to, it creates a mushy pulp)
Combine the dry ingredients, in a mixing bowl, including the dry flaxseed. Combine the wet ingredients in a separate bowl, including soaked flax. Fold wet and dry together and spoon into greased muffin tins. Bake at 400F for 20-25min.
*To make GF oat bran, pulse GF oats in a food processor till fine. For those who do not need GF materials, try using your fave fibre cereal instead (Fiber 1 would be fantastic!).

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