Monday, August 23, 2010

The gluten free banana/squash muffins

I love these muffins - very easy. I use raw and organic ingredients. The honey is raw and unfiltered, milk raw goat, butter is organic and cultured, flours are organic, the eggs are from our chickens, butternut squash from our garden, and organic bananas.
You need to make some butternut squash puree before you start (you can also use kombocha)  - so trim up a squash, cut into 1/2 inch cubes and steam until tender - puree or mash. Soften your butter - leave it out on the counter with the eggs the night before you make them.

your ingredients:
2 cups gluten free flour blend (1/2 sorghum, 1/2 brown rice, 1/2 tapioca, 1/2 quinoa is what I use - but - quinoa flour is an acquired taste and you can substitute more brown rice flour)
1/2 tsp xanthan gum (optional - leaving it out makes crumblier muffins - they were just fine when I left it out this morning)
1 tsp baking soda
1/4 tsp sea salt
1/4 teaspoon cinnamon
1/2 cup butter softened
1/3 cup honey
2 eggs
1 tsp pure vanilla extract
1/4 cup milk
3 bananas
1/2 cup pureed/mash butternut or kombocha squash
your method:
1. preheat oven to 350 - line 12 muffin tin or 24 mini-muffin tin with liners - alternatively spray with non-stick spray.
2. Combine all dry ingredients in a bowl.
3. cream honey and butter
4. add eggs
5. add vanilla
6. add bananas and squash
7. add 1/4 cup milk
8. slowly add flour
9. mix until combined
10. put in prepared pan - I fill mine and they work fine.
bake for 25 minutes check with toothpick - should come out clean.
let cool completely - especially if you use quinoa flour.