Peony 'Sarah Bernhardt'

Peony 'Sarah Bernhardt'

Friday, April 2, 2010

JBR's Banana Pecan Muffins (Gluten-Free)

Dear Readers,

I love pecans. But, first of all if you are allergic to pecans, like my Catherine & Mary are, then substitute some other nuts or omit them entirely in this recipe. Nuts are not crucial in life. And, you don't want to miss out on these muffins according to my friend JBR. We ate these muffins for our morning snack all week at work. She loved them and raved about their taste. I strongly liked them. So, I'm naming them after her. I find the gluten-free flours to have an odmd texture I'm not used to and they seem a little crumbly to me. I don't imagine I'm the only person who's experimented with gluten-free to express these same two concerns. I used the Bob's Red Mill brand Gluten-Free All Purpose Baking Flour. I omitted the Xanthum gum that most gluten-free baking recipes call for because it's like $16 for a small bag and that's totally out of my budget these days! Maybe that's why they were slightly crumbly. Regardless, the flavors were great and I felt good about eating them because they were gluten-free. Enjoy!

In Health,
Miss Jolie Ann

JBR's Gluten-Free Banana Pecan Muffins
Makes 10-12 muffins

1/3 cup canola oil
2 eggs
1 tsp vanilla
1/4 cup honey
3 ripe bananas, mashed
1 3/4 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chopped pecans

1. Preheat the oven to 350 degrees and grease a muffin pan.
2. In a small bowl combine the canola oil, eggs, vanilla and honey. Beat with whisk until well mixed and fluffy. Add the bananas and stir until combined.
3. In a large bowl sift together the flour, baking powder, salt, cinnamon, and nutmeg. Stir until well mixed.
4. Add the wet mixture to the dry mixture in your large bowl. Stir until combined. Do not over mix. Add the pecans and stir.
5. I like big muffins so I use about 1/3 cup batter to each muffin tin. (And, really, who doesn't like big muffins??) Fill the muffin pan with all the batter. Bake at 350 degrees for 25 minutes. Let cool only a little before eating. Optional serve with butter or vegan spread. Extras keep well in the refrigerator for about 3 days.

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