Gluten-Free Butternut Squash Banana Muffins

This recipe was adapted from Minimalist Baker.  Instead of banana bread I made muffins in order to make it easier for my busy family to grab on the way out the door. There are many other changes to the original recipe, because after following any one recipe- the first time I follow it-  the second time around I always add to or take away from……  So below is the original recipe along with my tweaks…..alterations.  FYI- This recipe is Cafe Sebastienne employee approved.

Ingredients:

  •  2 large ripe bananas (about 1 cup) – the second time around I added a little more banana which made them more moist
  •  1 egg
  •  3 Tbsp grape seed or coconut oil (I used coconut oil)
  •  1/3 cup sugar
  •  1/4 cup packed brown sugar
  •  2-3 Tbsp honey, depending on preferred sweetness (optional)
  •  1/2 tsp vanilla
  •  2 cubes of candied ginger, minced
  •  1/4 cup unsalted raw pepitos (pumpkin seeds)
  •  3-5 tsp baking powder
  •  1 tsp sea salt
  •  1/2 tsp cinnamon
  •  dash nutmeg
  •  3/4 cup almond/ coconut/ or dairy milk (I used 1/4 almond and 2/4 dairy milks)
  •  1 tsp xanthum gum
  •  1  cup gluten free flour blend (although I have a recipe for a homemade blend, I used Bob’s Red Mill for this)
  •  1 1/4 cup pecan meal (the original recipe calls for almond meal)
  •  1/4 cup flax meal
  •  1/2 cup + 1 Tbsp butternut squash puree

Instructions:

1. Preheat oven to 350 and grease/butter/ spray with non-stick spray/ or a linedbanana squash muffins muffin pan. (I lined my pan with muffin liners)
2. Mash bananas in a large bowl until smooth and creamy.  Then add the listed ingredients of egg through milk and whisk until well combined.
3. Next add pecan meal, xanthum gum, flour blend, flax meal and squash puree (and oats, should you choose to use them).
4. Bake for approximately 35 min. or until golden brown and a toothpick inserted into center of muffin comes out clean.
5. If in unlined pan, let cool 5-10 minutes in pan, then gently move to wire rack and let cool completely.  If in lined pan, feel free to remove from pan and cool on wire rack immediately.
6. Serve with butter (real butter, that is), and/or honey….or as is.  Store leftovers in a covered container or ziploc baggie for up to a few days.

Notes:

  • The original recipe calls for  1 1/4 cup gluten free oats which I forgot to add, but felt that if I had the muffins may not have been as moist.  You be the judge.
  • Find the previously adapted recipe, from the lovely Minimalist Baker, here: Gluten-Free Butternut Squash Banana Bread.
  • Sub pumpkin puree for the butternut squash puree, or just compensate with 1 more banana.  If you aren’t gluten free, sub unbleached all purpose or whole wheat pasty flour for the gluten free flour blend.
Advertisements

Orange & Olive Oil Muffin {Gluten Free}

Going to try these…..

veggiezest

Orange Muffin

These muffins are absolutely delicious and healthy! Allergic to gluten or not, you should try this recipe at-least once. I honestly feel that when you take essentials like flour out of baking it leaves you with things tasting like cardboard (at least the ones I have tried making so far). But this recipe my friends is so FLAVORFUL. These muffins are rich with orange, olive oil and almond flavor and so..so moist from the yogurt I added in the batter. I made the muffins this morning and have already had two and I am genuinely trying really hard to control myself from having the third one. They are super for breakfast or for an evening snack.

They look pretty dark, almost like chocolate muffins. They get this dark color from the red quinoa that I used as one of the flours but it can totally be substituted with the regular…

View original post 490 more words