Gluten Free and Vegan Banana Walnut Bread Muffins


I have always loved banana bread. In fact, I made it several times for my husband before going gluten free. I was a master at banana bread.

I remember I use to love to serve it with vegan butter, creamed on each warm slice - sooo good!

This made me start thinking last week, of what I wanted to conquer next, in my gluten free kitchen - banana bread muffins reminiscent of the times we had banana bread together in the past.

So sweet are the memories.

Interestingly, bananas work so well in baking breads!

Why?

Because when you are vegan, they can fully function as egg replacers. That is perhaps why I always wonder why banana bread ever needs eggs.

Here is a really nice egg-free, dairy free, soy free, and gluten free banana bread muffin recipe that I made for a dinner social the other day.

I am not sure if you can use this same recipe for regular banana bread (I have not tried that yet), but it works beautifully for these muffins. They were so soft and chewy.

Everyone loves banana bread. Now bake with those sweet bananas.

Makes 6 muffins

Ingredients:

2 very ripe medium bananas, mashed
1/2 cup warm almond milk + 2 tsp apple cider vinegar (ACV)
1/4 cup vegan cane sugar
1/4 cup light brown sugar
1/3 cup Earth Balance soy free buttery spread, melted
1/2 tsp vanilla extract
1/2 tsp ground cinnamon

1 1/2 cups gluten free all purpose flour
1 tbsp milled flax
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp Celtic sea salt
1/3 cup walnut pieces

Directions:

Preheat the oven to 350 degrees Fahrenheit.

In a glass mixing bowl, mash your very ripe bananas.

Add to the bananas, rice milk, ACV, cane sugar, brown sugar, melted butter, vanilla extract, and cinnamon. Cream this mixture together well.

Next, in a separate mixing bowl, mix together the flour, milled flax, baking powder, guar gum, and sea salt.

Add your flour mix, carefully to your creamed banana mixture, and mix it all in well. If it appears not moist enough, add a tbsp more of rice milk or so. Moisture is a good thing!

After creating a batter, lightly oil a six-sectioned silicon muffin pan, and evenly distribute muffin batter between the six sections of the pan.

Next, add your walnut pieces to the top and place in the oven to bake 30-40 minutes, or until golden brown.

Test with a toothpick in the center, to indicate readiness.


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