I posted a recipe for these gluten free muffins a few years ago but made a few changes today, with great success! I love these new muffins and will make them like this all the time now. They are carrot, banana, nut muffins, with no xantham gum! These muffins are not all that cheap to make. Some the flours, like almond flour, can be expensive.
I grind some of these flours myself in my little spice grinder. While the seeds are easy to find, the flours are not, i.e. sunflower meal and millet flour. It's cheaper this way, as well. You can grind your own almond flour if you find the almonds on sale to save money. You could grind all these flours yourself, even the brown rice flour. It would be a less expensive way to obtain them.
I use a small spice grinder with a single blade rather than a burr grinder. I used to have a larger burr grinder but the sunflower seeds are so oily that they plugged it and made sunflower butter instead of meal. The spice grinder will grind coffee too.
The original recipe came from the "Mennonite Girls Can Cook" blog site, where they have a large gluten free index of recipes. Its a great site!
I substituted pumpkin for half of the bananas today. I added an extra egg to counter the extra moisture in the pumpkin. I also substituted Spenda for all the sugars, but that's not a new change. I have posted the new, changed recipe below with all the substitutions.
This was an experiment. I had no idea how good they would be, but determined that I would eat them regardless. They are fantastic! Better than the original recipe! They are light, fluffy and very moist! The pumpkin flavour adds a lot too. I plan to make them this way all the time, if I have the pumpkin. I actually used Hopi black squash from the freezer, grown two summers ago. Any winter squash or pumpkin will do.
Gluten Free Muffins - New Recipe
Preheat oven to 400 F - Bake for 20 minutes
Sift the following very well together in bowl #1
1/2 cup ground almonds
1/3 cup ground sunflower seeds
1/4 cup ground flax seeds
3/4 cup brown rice flour
1/4 cup corn flour
1/4 cup millet flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup Splenda
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)
Beat the following together very well in bowl #2
1/2 cup finely grated rot
1 1/2 bananas, mashed
1/2 cup mashed cooked pumpkin or winter squash
3 tablespoons veg oil
1/2 cup whole milk
3 large eggs
Gently fold the wet ingredients into the dry ingredients. VERY GENTLY fold them together just until it is all mixed well with no dry powder left. Be very gently with the batter. Spoon into 12 med size muffin papers in a muffin tin.
To revert to original Recipe:
Use 2 large and 1 small banana
Use 1/4 cup sugar + 1/4 cup any sweetener
Use only 2 eggs
Due to the number of dry ingredients in this recipe, I set out 3-4 bowls and make duplicates of the dry ingredients in each bowl. It's quick and easy while I'm already measuring out the flours anyway. Each of these will fit nicely into a labeled medium freezer bag for storage anywhere. When I want to make the muffins, I empty one of these bags into a bowl and "ta-da!", the dry ingredients are done! I have frozen the mashed bananas and grated carrot together for one recipe in advance, as well. Labeled of course.
These are the directions for making great muffins from any recipe, not just gluten free. All muffins must have the wet ingredients mixed in one bowl and the dry sifted together in another bowl. Then the two bowls are very gently folded together and baked. Any muffin recipe will be improved if you follow these directions. (Throwing all muffin ingredients together and beating with a mixer makes small rocks. I'm just saying...)
I would advise you to use papers with these muffins. Even with that, you won't be able to peel the papers cleanly from the muffins until they are completely cooled. It peels away from the muffin okay when cool. If you have to eat one fresh and hot, right out of the oven, you'll be scraping the muffin off the paper with a knife. When reheating, peel papers off muffin before heating. Maybe try greasing the papers, spray them? (Next time!)