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  • Scott Adams
    Scott Adams

    Banana or Pumpkin Muffins (Gluten-Free)

    This recipe comes to us from Belinda Meeker.

    Ingredients:
    3 medium ripe Banana's smashed or 9 ounces of pumpkin
    1/3 maple syrup
    1 teaspoon gluten-free vanilla (I use Frontier Alcohol-Free from Fair trade)

    Directions:
    Mix together and set aside.

    Toppings- 1 cup sugar and 2 teaspoons cinnamon. Mix together and set aside (place into shaker like salt or recycled pumpkin spice container).

    Muffin Mix Ingredients:
    2 cups gluten-free flour
    1 teaspoon xanthan
    1 cup packed brown sugar
    1 teaspoon baking soda
    ½ teaspoon salt
    1 teaspoon pumpkin spice
    2 table spoons buttermilk powder
    2 eggs beaten
    1/3 cup vegetable oil
    ½ cup water

    Directions:
    Combine all dry ingredients into a mixing bowl, make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir just blend. Gently fold in bananas or pumpkin mixture with a knife until blended, then let rest for 7-10 minutes and fill foil cupcake papers and place on a cookie sheet (makes 13-15 muffins). Top with topping mixture and bake at 375F degrees for 10- 15 minutes or until done. Place on wire rack until cool.



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    I modified this recipe & my husband said they are the best muffins he's had! Reduce brown sugar to 1/2 cup; substitute mashed, cooked sweet potatoes for 2 of the bananas; added 1/2 cup broken pecans

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    Best gluten-free muffins I have made so far. I made banana and added 1 cup toasted chopped walnuts and 1/4 C flax seed. Very, very moist. They freeze well if you don't eat them quickly. Family loves them.

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    Guest ModestlyCanada

    Posted

    Very good, I used pumpkin from a can. The cooking time is way off mine took about 20-25 minutes. Would defiantly make these again.

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    This is THE best gluten-free muffin I have ever had. I made the banana version and this week I am going to make pumpkin. I mean really - so amazingly good. YOU MUST MAKE THEM!

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    This is really an awesome gluten free muffin! I made the pumpkin muffin version. To make the flour, I combined 1 1/4 cups of sorghum flour, 1/2 cup sweet rice flour, and 1/4 cup millet flour. I would highly recommend this.

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  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

  • Related Articles

    Scott Adams
    This recipe comes to us from Mary Guerriero.
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    2 teaspoon xanthan gum
    2 ½ teaspoon Baking powder
    1 teaspoon cinnamon
    ½ teaspoon nutmeg
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    ½ teaspoon Salt
    1/3 cup sugar + 1 T
    2 eggs (lightly beaten)
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    Scott Adams
    Sift together and mix well:
    ¾ cup soy flour
    ½ teaspoon cinnamon
    ¾ cup potato starch
    ½ teaspoon ginger
    1 teaspoon baking soda
    Beat in mixing bowl:
    ¼ cup sugar
    ¼ cup melted or soft margarine
    ½ cup molasses
    1 well beaten egg
    Add sifted dry ingredients. Stir and add ¼ cup hot water. Then mix well. Pour into well-greased muffin tins. Bake 20 to 25 minutes at 350F. Makes light, old-fashioned ginger bread.

    Scott Adams
    1-2/3 cups gluten free flour blend
    1-1/3 cups granulated sugar
    1 tablespoon gluten-free pumpkin pie spice
    ¾ teaspoon baking soda
    ¼ teaspoon salt
    1 teaspoon xanthan gum
    1-1/3 eggs, slightly beaten (beat 2 eggs in a measuring cup; throw away 1/3 of it)
    2/3 cup canned pumpkin puree (not pumpkin pie filling)
    1/3 cup vegetable oil
    1/3 cup milk
    1 large apple, peeled, cored, and chopped ¼ (about 1-1/3 cup)
    Preheat to 350F. Insert liners in 12 muffin cups. Combine flour, sugar, and next 4 ingredients in a large bowl. Fluff with a fork until well blended. In a smaller bowl, combine egg, pumpkin, oil, and milk. Add pumpkin mixture to flour mixture and mix with a fork just until uniformly moistened. Fold in apple and divide into muffin cups. Add streusel topping, below.
    Streusel Topping
    1 tablespoon plus 1 teaspoon gluten free flour blend
    2 tablespoons plus 2 teaspoon granulated sugar
    ¼ teaspoon ground cinnamon
    2 ¾ teaspoon cold butter, cut into pieces
    Combine in small bowl or the bowl of a mini food processor. Cut in the butter using two knives in a crossing motion or pulse in mini processor until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
    Bake in preheated oven for 25-30 minutes (test with a toothpick every 2 minutes starting at 23). Cool for 5 minutes in the pan, then turn out.

    Jules Shepard
    A delightful, healthy muffin that perfectly complements breakfast or tea time with just the right amount of spice.
    Ingredients:
    1/3 cup granulated cane sugar
    4 Tbs. butter or non-dairy alternative (I used Earth Balance Buttery Sticks)
    2 eggs
    3 Tbs. agave nectar or 4 Tbs. honey
    ½ cup apple butter, pumpkin butter or “natural” applesauce (e.g. no sugar added)
    1 cup Jules Gluten Free All Purpose Flour
    ½ cup almond meal or brown rice flour
    2 Tbs. flax seed meal (optional)
    2 Tbs. mesquite flour or unsweetened cocoa
    ½ cup certified gluten-free oats (I've used Lara's Cream Hill Estates or Gluten-Free Oats)
    2 tsp. gluten-free baking powder
    ½ tsp. baking soda
    ½ cup chai tea latte concentrate (I use Oregon Chai) or steep 3 chai tea bags in ½ cup very warm milk (dairy or non-dairy) then set aside to cool
    ½ cup raisins or diced apples (optional)
    Directions:
    Coat 15 muffin tins or 24 mini muffin tins with cooking oil or line with muffin papers.  Preheat oven to 325 F convection or 350 static.
    Whip sugar and butter until light and fluffy.  Add eggs and stir.  Mix in agave nectar and apple butter until combined.  Stir the dry ingredients into the wet mix while slowly pouring in the chai tea.  Mix until smooth.
    Fill the muffin tins 2/3 full and bake until they are light brown: approximately 11-12 minutes for mini muffins or 20 minutes for regular muffins.
    Yield: Approximately 15 muffins or 24 mini-muffins.


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