Gluten and Dairy Free Oatmeal Banana Chocolate Chip Muffins

Happy Muffins_CloseUp

I have a real love hate relationship with bananas.

I love the taste and the port-a-blility of bananas. For as long as I can remember, bananas have been a staple in my diet. Back in the days before so many kids were diagnosed with peanut allergies, you could guarantee I’d have a banana in my school lunchbox 2-3 times a week. Usually it was in the form of a peanut butter and banana sandwich but just as often I’d find the fruit (which is actually a berry) as is.

As I entered by teen years and my love for cooking, especially baking, grew, the more I came to love bananas. I mean, who doesn’t love Banana Bread, Banana Chocolate Chip Cookies or Warm Campfire Banana Sundaes? Ever since I bought my first cookbook (D.C.I. Music Department’s Favourite Recipes) I have been on the hunt for the very best banana bread recipe. If you were to look though my cookbook collection, you would definitely find that the pages that have banana flavoured bakery recipes are the most splattered, smudged and well used. I thought I had finally found “The One”. Then I went gluten and dairy free and the search has since resumed.

I think of myself as someone who tries to stay active and I take a lot of pride in eating healthy so I love that bananas are an excellent source of dietary fiber, iron, potassium, B6 and Vitamin C.

Bananas promote good digestion and mood balancing. Good for me as I am recovering from intestinal issues and also good because I often take the drug Prednisone which can cause depression as a side effect.

I know, so far this post sounds like a love fest for bananas. So where’s the hate part???

I hate that when the warmer weather finally comes to southern Ontario, my bananas get ripe faster than I can eat them…. I know, it’s not a big reason…but  it made for an interesting opening line.

Anyway, I woke up this morning and realized that I had three bananas that had got to the point of no return and just had to be baked into something. So, my plan for showcasing the fresh Ontario strawberries, now available in my area will have to wait.

I give you Oatmeal Banana Chocolate Chip Muffins.

Oatmeal Banana Chip Muffins Mis En Plas

Oatmeal Banana Chip Muffins Mis En Plas

1 ¼ cup all purpose gluten free flour (my blend or your favourite)
¼ cup high protein gluten free flour blend (my blend or more of your favourite)
½  cup firmly packed light brown sugar
½  tsp ground nutmeg
1 tbsp double acting baking powder
¼ tsp salt
1 cup mashed banana
1 cup rice milk
1/3 cup melted coconut or canola oil
1 egg
¾ cup gluten free oats
¾ cup dairy free chocolate chips

Pre-heat oven to 375°F. Grease or line 18 regular size muffin cups

In small bowl, combine oats and chocolate chips, set aside.
In large bowl, mix remaining dry ingredients. Whisk to combine.  Add all wet ingredients to dry. Mix well.
Fold in the oat/chocolate mixture.
Fill muffin cups to within one third of the top. Bake in center of oven for 20 minutes or until a toothpick inserted into center of muffin comes out clean. Let cool completely.
Store in airtight container for up to 2 days or freeze for up to 1 month

Fresh Out Of the Oven

Smilin' Mmuffins

Smilin’ Mmuffins

Gluten Free Flour Part 2

Hallelujah, it’s Wednesday!

Last week, in  All Purpose Gluten Free Flour Part 1  I posted about my favourite go-to  gluten free all purpose flour recipe.

I also mentioned that it was one of my two favourite recipes, implying, of course that there is a second favourite recipe.  Gluten Free Higher Protein Blend All Purpose Flour

This is a great blend for  tea and yeast breads, cakes and muffins. I use it as the main flour and in addition to my All Purpose Gluten Free Flour. Basically any recipe where I want to have a chewier, more bread like texture, I add some of this mix.  I regularly add some to almost all my muffin recipes and I even add a bit to my waffle recipes, if I plan to use the waffles for sandwiches.

As with my All Purpose Gluten Free Flour Blend, it is key to use a fine grind of brown rice flour. Brown rice is a good source of protein and delivers a better flavour and more nutrients than white rice flour, getting a fine grind provides a smooth texture. In addition to the brown rice flour, I use quinoa and chickpea flours as both are also good sources of protein.

Gluten Free Higher Protein Blend All Purpose Flour

tapioca starch
brown rice flour
potato starch
quinoa flour
chickpea flour
xanthan gum

Measure ingredients into a large bowl, in order  listed. By putting the tapioca starch on the bottom, the other ingredients will help keep this very light “flour” from “poofing up” all over the place. With a large whisk, thoroughly blend all ingredients. Store in an air tight container and refrigerate.

Yesterday, in my post Daily Prompts: Red Pill Blue Pill I included a photo of these muffins.

Today I give you the recipe:

Wake Me Up! Gluten & Dairy Free Chocolate Espresso Muffins

1 1/4 cups All Purpose Gluten Free Flour
1/4 cup Gluten Free Higher Protein Blend All Purpose Flour
1/4 cup cocoa
1/2 cup granulated sugar
1 tbsp baking powder
1/4 tsp salt
1/3 cup canola oil
1/2 cup espresso or strong brewed coffee, cooled
1/2 cup rice milk, or other dairy free milk
1 large egg
1 tsp pure vanilla extract
3/4 cup chocolate chips
muffin cup liners

Preheat oven to 375°F.

In medium size bowl, combine first six ingredients, whisk to combine. Add in all the wet ingredients and mix well.
Fold in chocolate chips.  Scoop batter into lined muffin cups. Bake in preheated oven until toothpick inserted into centre of muffin comes out clean, approx. 20 min for large muffins, 10 minutes for mini muffins.

This batch will yield about 18 large muffins. Store in an air tight container 2-3 days.  These muffins, wrapped individually,  freeze very well.

Wake Me Up! Gluten & Dairy Free Chocolate Espresso Muffins

Wake Me Up! Gluten & Dairy Free Chocolate Espresso Muffins

All Purpose Gluten Free Flour, Part 1

I have always been a baker. I have baked a batch of cookies, muffins or something at least once a week for close to thee decades. When my sons were very little, I would bake mini muffins to bring with us on play dates. Later on, when my boys started school, there was a strict “No Nuts” policy in effect. This was before the grocery stores began to carry a plethora of guaranteed peanut free baked goods, so I baked to add “fun stuff” to their lunches. At one point I could whip off a batch of mini muffins in the time it took to brew my morning pot of coffee. : )

Then I went gluten free…

In my early gluten free days, I went through a massive case of what I can only describe as “baker’s withdrawal”.

It seemed like every time I wanted to bake something as simple as a chocolate chip cookie, I had to have a  shop full of specialty flours. Each recipe I found required a different blend. It was frustrating, to say the least. I wanted to find one blend I could use for many of my recipes. I had tried a few gluten free “all purpose blends”, but they tended to be have a “beanie” after taste or the textures were gritty. I didn’t want either in my treats. I also wanted a flour blend that I could have on hand in larger quantities.

Today I thought I’d do a post on one of the most important ingredients I keep in my kitchen.

All Purpose Gluten Free Flour

I have two, hands-down, guaranteed to work, favourite flour blends that work as cup for cup substitutions for wheat flour.

The first one is my go-to blend for cookies, sponge style cakes, thickeners and waffles. It is also a major ingredient in my muffin recipes. The key is using a very fine grind of brown rice flour. Use this blend, cup for cup in place of wheat flour. However, if the recipe you use this in has salt as an ingredient, I would omit the salt as there is salt already in this blend. I use this blend in:

GF/DF Spiced Orange Chocolate Chip Cookies

GF/DF Happy Cranberry Quinoa Cookies

Dee’s “Quick & Easy” GF/DF Breakfast Waffles

All Purpose Gluten Free Flour

tapioca flour
brown rice flour
potato starch (not flour!)
3 xanthan gum
salt

 

An excellent flour blend for cookies, waffles and light cakes!

An excellent flour blend for cookies, waffles and light cakes!