Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day.
One of the cooking goals that I’ve been working on is working with flour alternatives. There are so many varieties of flours (almond flour, quinoa flour, coconut flour, oat flour, plus so many more!) on the shelves in the grocery store and I’ve been intrigued. Mainly, because I am a food science nerd and I want to learn and understand their baking properties, but also I think many of us are trying to trim back on the amount of refined grains we are consuming (ie. white flour), so it’s been a fun challenge baking with these flour alternatives.
I’ve quickly learned that these alternative flours do not have that perfect 1:1 ratio. FYI, coconut flour sucks up so much moisture. I tried baking cookies with coconut flour and when I picked one up it crumbled right in my hand. Note to self: Add more liquid and maybe pair coconut flour with other flours too. (I’m still working on that recipe!)
Pair with breakfast or add as a snack, these grain-free Banana Bread Muffins can fit into any part of your day.
1/3 cup maple syrup
1 tsp vanilla extract
1/3 cup plain Greek yogurt
1 3/4 cup almond flour
1/4 cup coconut flour
1 teaspoon baking powder
11/2 teaspoon cinnamon
1/8 teaspoon salt
Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.
In a food processor or blender, blend the eggs, bananas, maple syrup, and vanilla extract, until blended through and fluffy (to incorporate air). Pour into a bowl and fold in the yogurt.
In a separate bowl, sift together the almond flour, coconut flour, baking powder, cinnamon, and salt.
Fold wet ingredients into dry and stir until just combined.
Pour muffin batter into muffin tins and bake for 30-35 minutes or until golden brown. (Insert a toothpick into the center of a muffin at they are done when it comes out clean. Center will also spring back when pressed.)
Gluten Free Zucchini Banana Bread! This low-sugar bread option is perfect for breakfast or dessert. One of my friends has been bringing me all kinds of goodies from her garden. I am in garden envy because my green thumb is not doing that well this year. I do have some peppers that are almost ready to be harvested and mint is completely taking over, but I think my zucchini plant is dead – womp! I don’t always bake gluten free goodies, but I had an opened bag of Bob’s Red Mill gluten free 1-to-1 baking flour. Gluten free baking can be tricky but this 1-to-1 mix makes it extremely easy.
I love zucchini bread and banana bread, so why not mix them together? This is a low-fat, low-sugar quick bread that can be part of a balanced breakfast or enjoyed as dessert. Breakfast suggestion: crumble zucchini banana bread on yogurt with fresh fruit.
1 3/4 cups gluten free flour (I used Bob’s Red Mill 1-to-1 baking flour)
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 medium ripe bananas, mashed
1 tablespoon canola oil
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 egg whites
1 cup shredded zucchini (about 1 medium zucchini)
1/4 cup unsweetened applesauce
1/3 cup nonfat plain greek yogurt
Preheat oven to 375 degrees F. Generously spray inside loaf pan with cooking spray.
Squeeze shredded zucchini of excess water with a paper towel.
In medium bowl combine flour, baking powder, baking soda, and cinnamon. Toss with zucchini until zucchini shreds are evenly coated with the flour mixture.
In another bowl of an electric mixer, add mashed banana, oil, maple syrup, vanilla and eggs; mix until smooth. Add applesauce and yogurt and beat again until well combined. Gently mix in dry ingredients until just combined.
Add to loaf pan. Bake for 45-55 minutes or until toothpick inserted into the middle comes out clean.
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