Entries in Banana (11)
Have you ever wondered how to make a really moist banana muffin that's both vegan and gluten-free? I certainly have. I actually started this recipe a few weeks ago. All I have to say is - a super dense muffin...not so good.
I didn't think what I had in mind could be done, but this recipe had definte potential so I didn't want to give up on it.
After tweaking a few of the ingredients I found just what I was looking for. The texture was light and the muffins were very fluffly and soft. Score! The added bonus is they aren't sickeningly sweet either.
To make these gluten free I used oat flour which I ground from gluten-free oats in my food processor. In my opinion the oat flour+mashed banana really are the stars here. It keeps these muffins nice and moist.
Even if you aren't vegan or gluten intolerant, you will love these! Whether it's for breakfast or a quick snack.
You can sink your teeth into these hearty wholesome banana muffins anytime. Incredibly moist and out of this world good!
Banana Bread Muffins
Cook Time: 20 minutes
Keywords: bake bread breakfast snack gluten-free vegan soy-free vegetarian banana oat flour cinnamon chocolate muffins
Ingredients (1 dozen)
- 1 3/4 cup gluten-free oat flour
- 1/2 pure cane sugar, muscovado sugar or sucanat
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 1/2 cup unsweetened almond milk, or 2% milk
- 1/2 cup sunflower seed oil
- 1 cup mashed ripe banana (2-3 bananas)
- 1/3 cup chopped dark chocolate
Preheat your oven to 400˚F. Line a muffin tin with with paper liners.
In a large bowl, mix together flour, sugar, baking powder, cinnamon, xanthan gum, and salt; set aside. In a second bowl mix together the milk and oil. Add the wet ingredients to the dry ingredient mixture and mix well. The batter will be fairly thick. Gently, fold in the mashed banana then let the batter rest for 10 minutes.
Evenly divide the batter between 12 muffin cups to about two-thirds of the way full. Top each muffin evenly with chopped dark chocolate. Bake for 20 minutes or until muffins are golden and a toothpick or knife inserted in the middle of a muffin comes out clean. No wet batter should be present.
Now for something I'm really excited about that I just had to share. Please excuse me while I freak out!
This week I got a lovely surprise. You see a few months ago I was contacted by the editor of a great magazine called Low Sugar Living. She was writing me to ask if I would like to be printed + featured for my recipes in their next issue! Well this week the magazine hit the shelves!
In the magazine are two of my own recipes along with my own photography!
You can find it on newstands and in most places that sell magazines, especially Chapters book stores if you live in Canada. Or if you'd like to buy it online you can get it here --> Low Sugar Living Magazine.
Have a wonderful Thursday!
Say hello to my new favourite smoothie.
I've been trying some different combinations out for new smoothie ideas, mainly due to boredom from my same-old. It's delicious but I'm in need of mixing things up for my taste buds sake. Things have also been getting a bit more intense on the workout front. I like to do my cardio 'sans' gym because I prefer to take it outside in the fresh air, especially since it's been warming up. During the week I head to the gym in the evening and lift weights. It's great! It's been six years straight that I've been going since started back up after a few years off due to school and life. My trainer puts together my routines and lately their a little more intense. I definitley feel stronger, but my body is often very stiff and sore.
Truth is, this smoothie is decadent tasting but totally vamped with health benefits. It's exactly what I'm looking for after a hard workout of throwing weights around for an hour. Bye bye inflamed muscles. I've also tried this with coconut milk for a real treat. The coconut milk will help replace any electrolytes lost from sweating, so it's a win win situation. For anyone who is allergic to nut milks feel free to replace the almond/coconut milk with regular milk or your own preference.
Into the blender goes:
- Frozen Banana and strawberries: to top up gycogen stores in your muscles and for thickness.
- Nutmeg: for it's anit-inflammatory properties and it's flavour!
- Cacao Powder: a rich source of antioxidants
- Chocolate Protein Powder: to aid in the recovery of muscle and the building of new muscle.
- Pure Vanilla: for taste of course.
- Almond or Coconut Milk: to help replenish those lost electrolytes.
This smoothie is so simple but so good! Thick, rich, decadent, and guiltless.
Decadence + Recovery = Satisfaction.
Decadent Chocolate Recovery Smoothie
Prep Time: 5 minutes
Keywords: blender beverage breakfast lunch smoothie gluten-free grain-free protein soy-free nutmeg strawberries protein powder North Coast Naturals
Ingredients (Serves 1)
- 1 medium-sized banana (about 7-8" long), frozen
- 2 -3 strawberries, fresh or frozen
- 1 cup unsweetended almond milk or coconut milk
- 1/2 scoop North Coast Naturals Chocolate 100% Iso-Protein
- 2 tablespoon raw cacao powder, or unsweetened cocoa powder
- 1/8 teaspoon fresh ground nutmeg
- 1/4 teaspoon pure vanilla extract
Place all ingredients in a blender and blend on high until smooth. Enjoy!
The hardest part is remembering to freeze bananas the night before.