Maple Yogurt Banana Muffins

It has been too long since I posted a recipe!   We had a huge change in routine ever since we started karate and violin lessons for all 3 children and mommy!  On top of that, I have been getting my flower beds and veggie patches ready for our short and late growing season.  No wonder I'm tired these days...  

Whew!   

I had a craving to make banana muffins.  Is that an odd notion? Even with my sudden food allergies, I still like to bake things I cannot eat.  It's the act of baking that makes me happy.  I pray that one day, my body will heal itself and I can enjoy the same foods as my family.  In the meantime, it hasn't stopped me from making their favourite classics, like banana muffins. 

I used my Honey Whole Wheat Banana Muffins recipe and used maple syrup and plain yogurt instead of honey and buttermilk.  Hubby had the difficult task of tasting these muffins and he declared them "good".  The children enjoyed them too with a glass of milk after school snack.  They were also convenient for a quick and easy breakfast.   

Maple Yogurt Banana Muffins

makes 12 regular sized muffins 

1 ½ cups whole wheat flour

½ cup wheat germ

2 Tbsp ground flax seed

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1 large egg

1/3 cup maple syrup

1/3 cup plain yogurt

1 tsp vanilla extract

¼ cup canola oil, melted butter or coconut oil, melted (I used melted butter)

4 bananas, mashed (between 1-2 cups, it's a flexible recipe!)

Preheat oven to 400F

Mix all dry ingredients together.  Add egg, maple syrup, yogurt and vanilla to the dry ingredients.   Add bananas and melted butter.  Mix until the ingredients are well blended together. 

  

Scoop batter in 12 greased or lined muffin tins, each about ¾ full. 

Bake about 15 min or until until done. Check the muffins around 10-12 minutes.  Mini-muffins were done around 10-12 minutes, so check accordingly.

 - Adapted from 100 Days of Real Food:  Whole Wheat Banana Bread

My kiddies prefer the "mini" muffin size for their little hands.  I filled each greased mini muffin cavity up to the top.  I was able to make 24 mini muffins and 2 regular sized muffins in paper lined ramekins.  The mini-muffins were done baking around 10-12 minutes.  

Enjoy!

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Gluten-Free & Vegan Blueberry Coffee Cake, or not - Refined Sugar Free

Most of the time, my baking is dictated by what I need to use up before it goes bad.   I had some leftover blueberry pie filling after making some braided crossover blueberry strudels (as shown in the red bean puff pastries entry).  I was going to make a Cherry Sour Cream Coffee Cake with the leftover blueberry pie filling, but I had a sudden urge to try make a coffee cake that was gluten-free, egg-free, dairy-free and refined sugar free.  What a challenge!

Success!  Things worked my way!  Very easy to whip up and versatile for an after school snack or afternoon coffee or tea break.  My 5-year old Nessa helped me make this.  I had to add this recipe to my repertoire.  I will make again! 

Instead of cow's milk, I used unsweetened Coconut Dream.  The flaxseed replaces the egg and maple syrup is used instead of refined white sugar.  Being lazy, I did not want to blend my own gluten-free flour.  I used Bob's Red Mill Gluten-Free All Purpose Baking Flour in my pantry.  I had a package of this and didn't like the flavour of this chickpea flour blend.  I am so glad I gave this another try! 

This is originally a vegan whole wheat blueberry muffin recipe. Luckily, I was able to modify this to be gluten-free and in a pan for a lovely coffee cake.  I sprinkled some coconut sugar and cinnamon on the top of the batter before baking.  Next time, I will combine the sugar and cinnamon together before sprinkling for a prettier presentation.  I will also try make blueberry muffins too.  

If you do not have to go egg, dairy and/or gluten-free, you can use two eggs, cow's milk and whole wheat flour. 

I was impressed how soft and fluffy it turned out!  Not crumbly at all.  I would not have known that this was gluten-free and vegan.    

Gluten-Free Vegan Blueberry Swirl Coffee Cake, or not

makes 1 8"x8" pan and 1- 7"x3" loaf pan

1/4 cup ground flaxseed or 2 eggs

1 3/4 cup Bob's Gluten-Free All-purpose Baking Flour or whole wheat flour

1/4 tsp xanthan gum, if using Bob's Gluten-Free All-purpose Baking Flour

1/2 teaspoon cinnamon

1/4 tsp salt

1 cup dairy or non-dairy milk (I used unsweetened Coconut Dream)

1 tablespoon apple cider vinegar or lemon juice (I prefer lemon juice)

1/4 cup vegetable oil

1/2 cup maple syrup (I used 1/3 cup maple syrup, since my blueberry pie filling is already sweetened)

1 tsp vanilla extract

2 tsp orange zest (I used 1/2 tsp lemon extract + 1/4 tsp orange extract)

1 1/2 cups blueberries, fresh or frozen (I used roughly 1/2 cup leftover blueberry pie filling)

optional:  brown sugar or coconut sugar, cinnamon sprinkled on top

Preheat oven to 375F.  Line 1- 8"x8" square pan and 1- 7"x3" loaf with parchment paper.  Or line muffin tin with paper liners.  

Mix together milk and vinegar or lemon juice in a measuring cup.  Set aside

In a large bowl, combine the dry ingredients:  flaxseed, flour, baking soda, xanthan gum (if gluten-free), cinnamon and salt.  

Add the maple syrup, oil, vanilla and orange zest to the milk/vinegar mixture.  

Stir the wet ingredients into the dry ingredients with a spatula until just moistened.  Fold in fresh or frozen blueberries.    

Scoop batter in prepared pans or muffin cups.  If using blueberry pie filling, dollop by tablespoonfuls all over the pans and swirl around with a butter knife.  

Optional:  sprinkle the top of the batter with sugar and cinnamon.

Bake about 15-20 minutes, until toothpick comes out clean.   

- Adapted from Madhuram's Eggless Cooking:  Vegan Whole Wheat Blueberry Muffins

I can't wait to share this recipe with my gluten-free and vegan friends! 

[Edited to add] As the cake sat a few hours later, the texture was still soft and fluffy, but the taste of the chickpea flour and ground flaxseed gave the cake a strong aftertaste.  This recipe is worth another try with a different gluten-free flour blend.  

Enjoy!

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