This recipe is just a very basic muffins recipe with blueberries, banana and cinnamon. It is also gluten-free, milk-free and egg-free; using eggs is totally unnecessary in most cases when using bananas. I never use xanthan gum in baking since I don´t like the taste and to be honest I hate the texture it gives with a passion, this is why you will never see me buying gluten-free bread from the store (well, maybe sometimes, I just like to exaggerate). Usually I just use psyllium husk as a binder, if I need something to replace gluten with.
Especially in cakes, muffins and cupcakes the use of a binder like xanthan gum or psyllium husk is unnecessary - in most cases at least and in my experience. I don´t know if the fact that I usually use quinoa flour has something to do with it, I haven´t tried other flours all that much, or maybe you just don´t need a binder in something like muffins and cakes.
Gluten-free muffins recipe-
Makes 6-8 large muffins
Dry ingredients -
-2 cups or 5 dl flour, I used quinoa flour
-2 tsp baking powder
-1 tsp cinnamon
-1 tsp ground cardamom
-1 cup or 2,5 dl berries (raspberries are best)
-3 tbls oil (optional)
-4 tbls maple syrup (optional)
-2 mashed ripe bananas
-1 cup or 2,5 dl soy milk
-1 tsp lemon juice
Preheat oven to 170 Celsius/ 340 Fahrenheit.
Combine the dry ingredients in a separate bowl and mix the berries with the dry ingredients.
Add the lemon juice to the milk and let it sit for a small while.
Mix the rest of the wet ingredients together and then mix them together with the flour and berries. Be careful so that you don’t overmix which will result in not so good muffins.
Bake for 30-40 minutes.
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