Tuesday, February 11, 2014

Gluten Free Blueberry Banana Muffins

Gluten Free Blueberry Banana Muffins, The Charm of Home
I made these muffins as a treat for myself.  I haven't had a baked good in over a year.  I am a sufferer of Oral Allergy Syndrome and have been trying to find a baking solution to this problem for awhile. Oral Allergy Syndrome is when pollens are in bloom you have allergic response to the proteins in foods that have a cross-reaction with the pollens you are allergic to.  For example, when ragweed is in bloom I can't eat bananas (the protein in a banana is mistaken for a ragweed protein by my body) .  Luckily for me I don't have as much trouble with this in the winter (no pollen) yeah!  So I made myself these lovely little blueberry banana muffins. 

I found the wonderful muffins pan at Wholeport.  They supplied this pan for me to bake with.

I am going to give you this recipe after I have adapted it greatly from Gluten-Free Baking Classics, a cookbook I ordered from King Arthur Flour.  This recipe is also dairy, soy, wheat, and nut free because I can't eat any of that year round.  I also eliminated sugar and used honey. 

Gluten/Wheat-Free Blueberry Banana Muffins
2 cups of the Gluten-Free Multi-Purpose flour from King Arthur Flour
1/2 cup honey
1 tablespoon baking powder 
1/4 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt 
1/4 teaspoon cinnamon
1 1/2 cup of fresh blueberries
1/2 cup of banana milk*  
1/4 cup of olive oil
2 large eggs, beaten
1/4 teaspoon pure vanilla extract

*For the "milk" component to the recipe I can't have dairy, tree nuts, or commercially prepared "milks"  so I substituted the "milk"  with a homemade banana milk.    This is the picture above.  I took one banana mashed and 1/4 cup of water.  I then pureed it in the blender till smooth.  This picture was before I got it smooth.

 The batter looked wonderful you couldn't tell it was gluten free.

Preheat oven to 350 degrees.  Position rack in the center of the oven.  Grease muffin pan with a cooking spray.  Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in a large mixing bowl.  Add blueberries; stir and coat evenly.  Combine "milk" and oil in a small bowl.  Beat in eggs and vanilla.  Add liquids to the blueberry mixture and stir until just blended.  Fill muffins pans 2/3 full.  Bake 11 minutes.  Cool on wire rack for 10 minutes and pop out onto cooling rack and continue to cool until served.
Yield: 12 muffins  

I cooked this batch 12-14 minutes I think, and I thought they were too brown.

Gluten Free Blueberry Banana Muffins, The Charm of Home
This batch cooked 11 minutes.  I can't brag enough about the King Arthur Flour GF Multi-purpose flour.  It baked up beautifully!  I highly recommend it if you need to eat gluten free.  The sad news was I had a reaction to even this flour.  It was the rice.  My arms and hands itched when I handled the flour and my face itched and my eyes puffed up.  It even gave me a lump in my throat.  I have had that reaction several time with rice so I will give up trying to eat it.  So, as hard as I have tried to find a solution to eating grains, after three years of trying, I will have to go grain free. Boo.  I can still bake with the paleo recipes.  They just don't bake up the same way as when your using grains.

Gluten Free Blueberry Banana Muffins, The Charm of Home
Happy Valentines Day!

Thank you to my sponsor Wholeport for sponsoring this post!
I will link this to:

Foodie Friday at Rattlebridge Farm 
Strut Your Stuff Saturday at Six Sisters Stuff 
Homemaking Linkup at Hope In Every Season 
Rooted in Thyme Simple and Sweet Fridays
The Best Blog Recipes link party
What's It Wednesday at Ivy and Elephants
Home at Rose Chintz Cottage 
Waste Not Want Not at Poor and Gluten Free


The Quintessential Magpie said...

Thank you for the recipe, Sherry! It looks delicious.

At Rivercrest Cottage said...

it looks easy to make and wonderful to eat. can't wait to try it. thanks for your great recipes.

Linda Jennings said...

I am sorry to hear of your allergies. My daughter has Celiac and numerous food-related problems. I have gluten intolerance. I use the King Arthur GF flour on the rare occasions I bake. I really like your heart muffin pan. Thanks for sharing the source for that.

Martha's Favorites said...

Everything looks so good. Have a wonderful week. Blessings, Martha

Cathy @ My 1929 Charmer said...

Oh these look so good, and I do love blueberries. I have been gluten, dairy for over a year. I used Pamela's flour for baking and I really like it. Have you tried coconut milk, it is very good and would that work for you? I use coconut sugar too, very good! Thanks, I'll be trying this recipe soon!

Tablescapes By Diane said...

Hi lovely lady.
Wow this looks so yummy for Valentine's Day thanks so much for sharing with us.
God Bless. xxoo

Pondside said...

They look delicious, but what a challenge for you. I hope you are able to keep on baking!

Madonna/aka/Ms Lemon of Make Mine Lemon said...

I thought I had issues with soy, but now I am feeling lucky. I have had to start cooking from scratch because of the problems it causes. My brother thinks it is not the soy, but rather the GMO that my body can't tolerate.

You muffins look darling in your heart shaped pan.

Amy at Ms. Toody Goo Shoes said...

I'm going to pin these, Sherry! I want to eat less gluten, even though I don't have to watch it.

Yvonne @ StoneGable said...

Sherry, These are just so so adorable! LOVE that they are gluten free too! YUMMY!

Georgia Milton said...

This muffins pan is sooo cute! Thanks for the recipe, it looks absolutely delicious and easy to make. Yum!

Nice and Clean Sutton

Danielle @ Poor and Gluten Free said...

Well your muffins look fabulous (that pan is adorable!) and I'm featuring them tonight on the Waste Not Want Not Wednesday party, but that sucks about the added rice allergy :( Rice allergies only recently came to my attention as I was finishing up my OAS book, and I included a little section on them, but unfortunately couldn't find a lot of case studies involving them. Hopefully you'll be able to work around it by sub'ing sorghum flour for rice flour?