Monday, November 14, 2011

Banana Muffins or Banana Bread: vegan, gluten free, dairy free, and nut free

As I type, my house is filled with the aroma of freshly baked banana muffins. My son is happily enjoying a banana muffin as his after school snack, while watching his favorite episode of Curious George. He usually eats bananas every time he watches that show, so why not banana muffins, right?
He got off the bus this afternoon and was hungry, as usual. He asked for banana bread, "like at the coffee shops", he said. As we walked home, I told him that I could try to make some really quickly. What was I saying? Really quickly? I realized that I hadn't come up with my own banana bread concoction yet, so I thought I'd give it a try.
I'm trying to use healthy oils, but in small amounts to create a low fat result. I'm also trying to use less sugar and more fiber. I need these to be healthy for my whole family and not be something that's trouble on my waistline. I use flax meal to not only replace eggs but to add fiber. I just started experimenting with xylitol. In this recipe I used half organic sugar and half xylitol and got great results. I'm super happy with how they turned out. I made them in my Vitamix, poured the batter in my muffin tins, baked them up and in less than 30 minutes, had healthy and delicious banana muffins. I'd call that really quick.

My son said that he liked this particular muffin the best because he thought it looked like a Rock Star. Just as I was taking a picture of it, a little hand suddenly appeared, and took another muffin.

Banana Bread or Banana Muffins:
vegan, gluten free, dairy free, and nut free
By: Kendra Hubbell

2 bananas (or about 1 1/2 cups mashed banana)
4 tbsp flax meal mixed with 6 tbsp warm-hot water (stir together separately before adding)
2 tbsp coconut oil (or olive oil or Earth Balance)
1 cup organic sugar or xylitol (or 1/2 cup sugar and 1/2 cup xylitol)
2/3 cup So Delicous Vanilla Coconut Milk (or other non-dairy milk plus 1 tbsp vanilla)
1 tbsp baking powder
2 tsp baking soda
1 tsp salt
1 tbsp cinnamon
2 cups Bob’s Redmill Gluten Free All Purpose Flour (or other Gluten Free Dairy Free flour mix)

Add wet ingredients in Vitamix, (or blender or mixer of your choice) followed by the dry ingredients and blend well. If you don’t have a mixer, you can mix the wet ingredients in a bowl with a whisk. 
Add all dry ingredients in another bowl and stir to combine. Then combine the wet with the dry and mix well. Put ¼ cup of the batter into muffin tins that have been sprayed with your favorite gluten free vegan cooking spray or muffin and cupcake papers.
Bake in a 350 degree oven for 12 – 15 minutes or until an inserted toothpick comes out clean.
To make bread instead of muffins: Bake your batter in a bread pan. Your baking time will be longer, about 25-30 minutes or until inserted toothpick comes out clean.


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