Simple recipes are the best. Not only are these gluten free and vegan, but made with organic ingredients make a highly nutritious low fat breakfast, snack, or dessert! Just 30 minutes, and you are done!
Ingredients: (use all organic if possible!)
3 ripe bananas
1/4 cup applesauce
1 cup vegan sugar (or make sugar free with 1 cup xylitol!)
1 tsp. salt
1 tsp. double acting baking powder (Bob's Red Mill is gluten free and aluminum free!)
2 1/2 cups all purpose gluten free flour, divided (only 2 cups if not making a 'crumb' topping)
3/4 cup fresh or un-thawed frozen blueberries
1/2 cup brown sugar (optional 'crumb' topping)
4 Tbsp. nondairy margarine (optional 'crumb' topping)
1. Preheat the oven to 350°F.
2. In a medium bowl, mash the bananas with the applesauce and sugar and mix well.
3. In a small bowl, sift together the salt, the baking powder, and 2 cups of the flour.
4. Add the flour mixture to the banana mixture and stir by hand until the two are thoroughly combined. Allow the bubbles to begin forming, this gives rise to gluten free vegan baked goods that would otherwise be too dense.
5. Gently fold in the blueberries.
6. Pour the batter into a lined muffin cups filling to the top.
7. Optional 'crumb' topping: In a small bowl, combine the remaining 1/2 cup of flour, the brown sugar, and the nondairy margarine. Stir with a fork until the mixture forms coarse crumbs, then sprinkle the crumbs onto the muffins.
8. Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.
Makes 12 muffins
3 ripe bananas
1/4 cup applesauce
1 cup vegan sugar (or make sugar free with 1 cup xylitol!)
1 tsp. salt
1 tsp. double acting baking powder (Bob's Red Mill is gluten free and aluminum free!)
2 1/2 cups all purpose gluten free flour, divided (only 2 cups if not making a 'crumb' topping)
3/4 cup fresh or un-thawed frozen blueberries
1/2 cup brown sugar (optional 'crumb' topping)
4 Tbsp. nondairy margarine (optional 'crumb' topping)
1. Preheat the oven to 350°F.
2. In a medium bowl, mash the bananas with the applesauce and sugar and mix well.
3. In a small bowl, sift together the salt, the baking powder, and 2 cups of the flour.
4. Add the flour mixture to the banana mixture and stir by hand until the two are thoroughly combined. Allow the bubbles to begin forming, this gives rise to gluten free vegan baked goods that would otherwise be too dense.
5. Gently fold in the blueberries.
6. Pour the batter into a lined muffin cups filling to the top.
7. Optional 'crumb' topping: In a small bowl, combine the remaining 1/2 cup of flour, the brown sugar, and the nondairy margarine. Stir with a fork until the mixture forms coarse crumbs, then sprinkle the crumbs onto the muffins.
8. Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.
Makes 12 muffins
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~ Shelley