Strawberry Banana Muffins

Ripe strawberries make sweet and tender muffins. My latest vegan muffin recipe is a tender,...

Gluten-free strawberry banana muffins
Ripe strawberries make sweet and tender muffins.

My latest vegan muffin recipe is a tender, fragrant strawberry banana treat. And they just so happen to be wheat-free, dairy-free and egg-free.

June is sexy gorgeous here in northern New Mexico. The sun is just the right amount of hot. The sky is flawless cobalt blue. The morning shade is deliciously cool. The mockingbirds sing their magic in the junipers. And the strawberries at the market are drop dead ripe. If fruit is love, it must be a strawberry- red and juicy and flirtatious.

And if I was so inclined I would wax voluptuous, like a cheap romance novel. I would detail every lip licking moment in my big strawberry love. How I crush and whip them into smoothies. Churn them into dairy-free sherbet. Bake them into golden scones. Macerate them in orange infused liqueur. And stir them slowly into sticky banana muffin batter.

In fact, I would flaunt my muffins.
 
I would pen sentences to make you giddy and weak kneed with berry desire. I would spin words to make you salivate, even drool. I would tug at your longing and tease you until you begged me to stop torturing you. You would be breathless by then. And become a flirt yourself, batting your silky virtual eyelashes to Please, may I come over? You would arrive at my pink casita door flushed and willing and eager to sink your pearly whites into this tender vegan goodness.
And then you would sigh.

And thank me.

And ask for the recipe.


Gluten-free strawberry banana muffins
Strawberry banana muffins for Spring.


Vegan Strawberry Banana Muffin Recipe


Make sure your berries are ripe and sweet. That goes for your bananas, too. You want them fragrant and soft, as they provide much of the sweetness in this low sugar treat. (Note- these are egg-free and vegan- more akin to a whole grain muffin than a cakey white flour and sugar cupcake- just sayin'.)

Ingredients:

1 cup banana puree (3 medium bananas)
1/3 cup organic coconut or canola oil or grapeseed oil
1/3 cup non-dairy milk
1/2 cup packed organic light brown sugar
2 teaspoons bourbon vanilla extract
Ener-G Egg Replacer for 2 eggs mixed (or use two free-range organic eggs)
3/4 cup sorghum flour
1/2 cup millet flour or buckwheat flour
1/2 cup almond flour or brown rice flour
1/4 cup potato starch (not potato flour) or tapioca starch
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups sliced fresh organic strawberries, rinsed and patted dry

Instructions:

Preheat the oven to 350ºF. Line a 12-muffin pan with paper liners.

In a mixing bowl beat together the banana puree, oil, rice milk, brown sugar, vanilla and egg replacer (or eggs).

Add the flours, starch, xanthan gum, sea salt, baking powder, cinnamon and nutmeg. Stir until well combined. If the batter is stiff add a tablespoon of rice milk at a time to achieve a lighter, somewhat sticky batter.

Add in the strawberries by hand and stir gently.

Drop by spoonfuls into the prepared muffin cups.

Bake in the center of a preheated oven until they are done in the center- roughly 22 to 25 minutes. Test for wetness with a wooden pick. Muffins should be domed and firm to a light touch.

The most important tip I've found when baking gluten-free muffins and cupcakes is to remove them from the pan to cool, as soon as you can. The longer they stay in the muffin pan the longer they steam. And we know what steam does to bottoms. That's right. And we hate our soggy bottoms, now, don't we?

Cool on a wire rack. Eat warm or cool, or whichever way warms the cockles of your sweet little heart.

Makes 12 muffins.


Recipe notes:

If you eat eggs, you can use two large eggs in this recipe instead of the vegan egg replacer.
If the batter is too stiff, add a tablespoon or two of non-dairy milk to thin a bit.

If your berries are less than sweet you can always add a little more sugar to the recipe to compensate.
Remember cold or wet berries affect baking time.Dry the berries off and use them at room temp.
And if you like a sugary crusty muffin top, sprinkle the muffins with organic raw sugar crystals before baking.

Recipe Source: glutenfreegoddess.blogspot.com

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