Thursday, May 20, 2010

Traveling gluten free, continued - grain free muffin recipe!

One thing that helped us immensely on both of our long trips (mentioned in the previous post) was that we brought our own gluten free sandwiches made with the grain free flatbread recipe on my recipe blog site. Immediately prior to each trip, I baked two or three pieces of flatbread, then cut each piece into 6 squares to make three sandwiches. Having sandwiches and other gluten free foods along on the road in coolers was an absolute life saver! On both of our trips, there were frequently long stretches of highway where you either couldn't stop, or if you did, there were no safe restaurants in the vicinity, so having something in the car that's safe for a hungry husband and/or toddler to eat was very important.

For the Idaho trip I also made some scrumptious banana-sour cream-blackberry muffins (pictured above) to take along, also grain free! Here is the recipe:

This recipe makes approximately 24 muffins, if you fill the muffin cups about 1/2 - 2/3 full.


2 medium very ripe bananas, about 1 1/2 cups mashed
1/4 C melted coconut oil or grapeseed oil
3/4 C agave nectar
1/3 C sour cream
6 eggs
3/4 C coconut flour
1 1/3 C almond flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
48 - 72 fresh organic blackberries (about 2 cups? depending on size), washed and well dried!


Preheat the oven to 350 degrees and grease muffin pans generously with shortening (I've used both Crisco and Spectrum).

In a large bowl mash the banana and beat until smooth; add the eggs, agave, sour cream, and oil and beat with a hand-held mixer or stand mixer until smooth and "emulsified" (meaning there should not be a skim of oil on top, but the oil should be completely incorporated). In a medium bowl, combine the flours, baking powder, baking soda and salt. Dump the dry ingredients into the banana mixture; mix together thoroughly, scraping down the sides of the bowl frequently.

Spoon muffin batter into greased muffin pans (I fill the cups about 1/2 - 2/3 full). Place 2 or 3 blackberries (depending on the size of the blackberries) on top of each muffin and press them gently into the batter.

Bake at 350 for approximately 18 - 22 minutes, depending on your oven, until beginning to brown on top. Allow the muffins to cool in the pans for 10 - 15 minutes, then remove them to wire racks to finish cooling.

NOTE: the muffins will be very fragile just out of the oven, and may feel overly moist, even oily on the bottoms. But as they cool, they firm up and absorb the excess moisture and oil. This is likely due to the absorbent properties of the coconut flour; it allows the muffins to stay moist and delicious (unrefrigerated!) for days.

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