Tasty Tuesday: Gluten Free, Vegan Banana and Pear Snack Muffins

I totally missed Tasty Tuesday last week (don’t think I didn’t notice!) so will make up for it with one of my all-time favourite recipes this week.

Why is it an all-time favourite?

Because it’s the first (and only) recipe I ever invented for baked treats.

To be fair, I used a recipe I already had to work out the initial ratios, but the amounts and flavours have been tweaked and tested over time and this is consistently dependable for me now.

It’s also free from cane sugar and soy and can easily be nut-free too.

I’ve made these plain or added blueberries, diced strawberries, or chocolate chips in the past but find diced pear my favourite addition in terms of flavour and especially texture. Also, feel free to substitute flours with stuff that’s available to you. You could even just use a “Gluten Free Flour” blend from the supermarket if you like, but I personally find them a bit of a cop-out (side note: it really bugs me when a recipe touts itself as gluten-free and then is simply a regular recipe with “gluten free plain flour” subbed in. I mean, really? I can just switch the flour and it’s now gluten-free?? WHY HAS NOBODY TOLD ME THIS BEFORE???). Plus they’re usually mostly rice flour and cornstarch so have little to no nutritional value. Blecch! Give me proteins and wholegrains and fibre with those carbs, thanks.

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Ingredients:

Makes 12 small muffins

Dry Stuff:
1/2 cup buckwheat flour
1/4 cup potato starch
1/4 cup almond meal (sub sorghum, millet or besan flour to be nut-free)
1 tbsp chia seeds
2 tbsp flaked quinoa
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Wet Stuff:
1 – 2 bananas, mashed (min. 1/2 cup)
1/4 cup coconut oil (olive or rice bran also works if you want it lighter)
2 tbsp desiccated coconut
1 tbsp maple syrup (optional)
1/4 cup water
Dash of vanilla extract

Heaping 1/3 cup diced pear

Method:

– Pre-heat your oven to 180°C and prep a muffin tray/set of moulds.

– Whisk together all the dry ingredients in a mixing bowl until well combined and non-clumpy.

2015/03/img_2092.jpg(Eat your heart out, store-bought blends!)

– In another bowl or jug, roughly mash your banana/s with a fork and then add the other wet ingredients (minus the pear). Mix thoroughly – pro tip: little kids LOVE helping with this bit!

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– Make a well in the flour blend and slop the wet stuff in. Stir until only just combined (over-stirring will make them stodgy), then fold in the diced pear.

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– Spoon mixture into your moulds and bake for 20-25min, or until lightly browned on top (do a toothpick test to confirm). Allow to cool slightly before turning out onto a rack.

Best enjoyed warm and fresh but they will keep for a few days in an airtight container. You can also pre-mix the dry stuff in advance to have on hand for when the urge to bake hits. These are perfect for lunchboxes or breakfast on the go (take two!) or even a spot of afternoon tea.

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Cheers!

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6 thoughts on “Tasty Tuesday: Gluten Free, Vegan Banana and Pear Snack Muffins

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