Cherry Pecan Banana Muffins

Cherry Pecan Banana Muffins
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 eggs
1 cup mashed super-ripe bananas, usually 3-4 medium bananas worth
1 tsp. vanilla extract
2 cups gluten free flour
1 tsp. baking soda
1 tsp. salt
1/3 cup toasted chopped pecans
1/2 cup maraschino cherries, drained well, chopped

Preheat oven to 350 degrees F.  In a large mixing bowl, using an electric mixer, cream sugar with butter until light and fluffy; add eggs, one at a time and beat well.  Add bananas and vanilla and beat again, making sure batter is well combined.  In a small bowl, combine flour, baking soda, salt, pecans and cherries.  Using a spatula or large spoon, gently fold the flour mixture into the banana mixture, just until ingredients are barely combined.  Don’t over mix!  Divide batter between 12  well-greased muffin tin cups and bake, uncovered, for approx. 20 minutes or until muffins are golden brown and spring back to the touch on top.  Remove from oven and place muffin tin onto a cooling rack.  Remove from muffin tin and store in an air tight container.

Makes 12 fat muffins

Almond or Lemon Poppy Seed Muffins, Gluten Free of course

So I have been CRAVING poppy seed muffins. I couldn't decide between lemon or almond so I just made both. I made this recipe and split the batter in half then added the extracts and so I have 1/2 lemon and 1/2 almond. They are SO good. Total fix for my craving! They remind me of my gluten filled days and being able to eat those huge gluten filled Otis Spunkmeyer muffins from the grocery store. This recipe is a pretty darn close gluten free replacement for those........I hope you enjoy them too! 

Almond or Lemon Poppy Seed Muffins, Gluten Free of course

1/4 cup butter, softened

1/4 cup vegetable oil

1 1/4 cups sugar

2 eggs

1 1/2 cups sour cream

1/3 C. Milk or Almond Milk

1/2 teaspoon salt

3 teaspoons almond extract or Lemon if you are making Lemon Poppy seed                                   

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon vanilla

2 1/3 cups gluten free flour

2 tablespoons poppy seeds

 

Mix flour, salt, baking soda, xanthan gum and baking powder in a bowl and set aside.

 

In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla, almond extract (or lemon extract), milk and sour cream to butter and oil. Blend until mixture is smooth, all moist ingredients should be blended well. Start adding the flour mixture to batter a little at a time until thoroughly blended but do not over mix.

 

When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups sprayed with cooking spray, filling to 3/4 full. Bake in preheated 375 degree oven for 20-25 minutes. Check muffins with a toothpick. Do not over bake. 

-Jessica

Basic Muffins turned into Three Different Kinds of Muffins!!

   I have been preparing wildly for tonight's Relay for Life event. I have been packing my bags of campsite decorations, gathering donations, checking with my team to be sure they are ready...and then it hit me...what in the world are you going to eat? The snacks and such that are served are not usually gluten free. You will have to take FOOD!! UGH....so I decided to bake muffins. I couldn't decide on a flavor though...so I just made three kinds. They turned out pretty good so I thought I would share the recipe with you!

Basic Muffins

2 C. Gluten Free Flour Mixture
1/2 tsp. Xantham Gum
1/2 C. Sugar
1/2 tsp. Salt
2tsp. Baking Powder
1 1/4 C. Milk
2 Eggs
3 T. Oil OR 5 T Applesauce
1tsp. Vanilla

Combine all ingredients. Divide batter into muffin tins generously sprayed with cooking spray. Bake at 350 Deg. for 15-20 minutes.

I divided my batter into thirds and added the following ingredients in to make 3 different kinds of muffins. 

Blueberry Muffins
1/3 of the batter recipe from above
1/2 -1 C Fresh blueberries
1/2 tsp. Almond Extract.

Mix together and bake as directed

Apple Cinnamon
1/3 of the batter recipe from above
1/2 C Applesauce
1/2 tsp. cinnamon
1 tsp. Pie Spice

Mix together and bake as directed.

Lemon Yogurt
1/3 of the batter recipe from above
2 tsp. Lemon juice
1/2 tsp. Lemon extract
1 Cup Lemon yogurt

Mix together and bake as directed.

I used applesauce instead of oil in the basic batter.

Adorable cuppeycake wrappers with awareness ribbons on them.

Divide the batter into thirds.

Lemon yogurt muffin batter

Blueberry!

The 3 different kinds of muffins.

The recipe came out making 15 muffins, so I had to use a 2nd muffin tin.

Yummy finished product! Mm Mmm Mmmm!

Blueberry came out super fluffy and yummy!

Applesauce was very moist and good flavor.

Lemon yogurt came out very very moist, could use a little more lemon flavor. Next time I will buy a lemon and put in some zest.

Banana Coconut Muffins...........mmm mmm mmm

 

   I had 4 bananas sitting in my fruit bowl staring at me for a couple of days now. Each day they looked a little more brown. Each day I said to myself.....I really need to do something with those. Finally yesterday I found the perfect inspiration on Pinterest (yes still checking into that 12 step pinterest rehab program). I saw a recipe for Banana Coconut Muffins. It wasn't the typical banana bread so I figured I would give it a shot. 

     I was super happy with the outcome of the new recipe. It was a yummy new twist to banana bread. You can find the original recipe here: Banana Coconut Muffins The lady with the original recipe said that the muffins were sort of dry. I am not a fan of dry muffins so I did a little recipe revamp to make them more moist and healthy. Here is what I came up with.

Banana Coconut Muffins

1-1/4 cups GF Flour Mix (I use Annalise Roberts' Mix )
1/2 tsp Xanthan Gum
1 tsp. Baking Powder
1/4 tsp. Salt
3/4 cup Mashed Banana ( 2 bananas)
1/2 cup Applesauce
2/3 cup Sugar
1 Large Egg
1/4 tsp. Vanilla
1/4 tsp. Almond Extract
3/4 cup shredded sweetened Coconut
Granulated sugar to top muffins before baking

Preheat oven to 375 deg. Line muffin tin with liners. Spray the inside of each liner with cooking spray.

In a large bowl, peel (discard the peel) and smash the bananas. Whisk together the banana's, applesauce, sugar, egg, extracts and coconut. Mix until thoroughly combined. Add in the dry ingredients. Mix until combined.

Divide the batter among the muffin liners. Sprinkle granulated sugar over the top of the batter (1/2 tsp-1tsp per muffin). Bake for 25-30 min. or until puffed and golden.

This recipe makes 8 muffins. I double the recipe to make 16 muffins.

Enjoy the muffins!!

-Jessica