Wednesday, 8 February 2012

Banana Cranberry Muffins

These moist muffins are one of my favourites! They freeze very well so I always double this recipe to have plenty on hand. This recipe is adapted from ‘the Best Gluten-Free Family Cookbook’ by Donna Washburn and Heather Butt. Many of my favourite baking recipes are from this cookbook, I would highly recommend it!

Once bananas become too ripe I peel them, put them in a freezer bag and freeze until I need them for this recipe (peeling them before freezing makes for much less mess when you're ready to use them!) Thaw at room temperature as needed.

1 cup sorghum flour
1/3 cup brown rice flour
1/3 cup tapioca starch
1/2 cup sugar
1 tsp xanthan gum
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
2 eggs
3 large bananas, mashed
1/4 cup canola oil
1 tsp apple cider vinegar
3/4 cup dried cranberries

Combine first 8 ingredients. Mix well and set aside. Then in a separate bowl, beat eggs, mashed banana, oil and vinegar until combined. Add dry ingredients and mix just until combined. Stir in cranberries.

Spray muffin tin with canola oil or non-stick cooking spray. Spoon batter into muffin tins and let stand for 30 min. Bake at 350 degrees F for 20 minutes or until a toothpick inserted into the center comes out clean. Remove from pan immediately and place on cooling rack. If they stick to the pan, let stand for 2 to 3 minutes then try removing them again. If making a loaf, you will need to bake for approximately 1 hour or until a toothpick inserted into the center comes out clean. Wait 10 minutes before removing from the loaf pan. Then let it cool completely on a rack. 

This recipe makes 12 muffins or 1 loaf.

Approximate nutritional information per serving (1 muffin):
Calories: 104
Carbs: 13 g
Fat: 3 g
Protein: 1 g
Sodium: 107 mg
Fibre: 1 g

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