Yearly Archives - 2015

Banana Blueberry Buttermilk Muffins

In my quest to find a GF banana bread recipe so I could use up all the over-ripe bananas that were quickly morphing into some kind of hideous monstrosity inside the fruit bowl, I found this.  The original recipe was for a Buttermilk Banana Blueberry Bread, but it worked great for making into muffins. (Yield: 18)

I wasn't overly disappointed that the recipe wasn't GF because of the magic words "buttermilk."  Back to the whole grind-your-own-whole-wheat-then-soak-in-vinegar concept to break down the gluten, making your own buttermilk using apple cider vinegar and whole milk fits the bill.  Simply mix all the ingredients together the night before then cover and let "soak" inside the refrigerator overnight. Bam!  You now have a close-to GF recipe without the fuss.  Might I add that having the batter prepared the night before made fixing breakfast the next morning a total breeze. :-)

Even with using entirely whole wheat flour instead of AP flour, the taste was scrumptious!  Tim loved it and asked that I put this recipe in the "keeper" file.

Banana Blueberry Buttermilk Muffins

  • 1 3/4 C. whole wheat flour
  • 1 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 C. butter, at room temperature
  • 1 C. sugar
  • 2 large eggs
  • 1/4 C. buttermilk (mix 1/4 T. vinegar and the rest regular milk to make 1/4 C.)
  • 1/2 tsp. vanilla
  • 3 ripe bananas, mashed
  • 1 C. blueberries
INSTRUCTIONS:  Mix butter and sugar inside an electric mixer until fluffy.  Add eggs, buttermilk, vanilla and bananas.  Blend until combined.  In a separate bowl, combine all dry ingredients.  Slowly add the dry ingredient mixture to the mixer a little at a time, beating just until incorporated.  Stir blueberries in last.  Cover and place inside refrigerator to "soak" for 12-24 hours. Preheat oven to 350 degrees.  Spray muffin tins and fill 3/4 full with batter.  Bake for 20 minutes or until toothpick inserted into the center comes out clean.  Remove from oven and let cool for a few minutes before removing from pan onto a wire rack.  (Yield:  18 muffins) NOTE:  Adapted from Damn Delicious (sorry for the language).

Gluten-free Peanut Butter Oatmeal Rounds

So basically I've been doing some major experimenting inside my kitchen lately trying to figure out how this whole "gluten-free" baking works.  So many of the recipes I find online have a long list of ingredients I don't have in my pantry and really can't add to the grocery list without breaking my food budget.  Instead, I began to focus on the recipes I know the family loves and work toward converting them to GF with as little new ingredients as possible.  I am very thankful to have stumbled across a website that gives the exact conversion for all-purpose flour to coconut flour.


Sam's Club had this huge bag of coconut flour on sale for less than $8.50.  I had purchased this about a month ago and it seems to last forever since you don't use nearly as much coconut flour as you do AP flour.  Don't judge me too harshly for the giant container of peanut butter.  It's cheaper than almond butter and my kids love eating it with just about anything for a tasty snack.

Here is the link to the original recipe - Peanut Butter Oatmeal Rounds.  To make this recipe GF, simply take out the 1 1/4 C. all-purpose flour and substitute in 1/3 C. coconut flour and use some GF oatmeal.  That's it!!

The change in flours didn't change the overall taste or texture of the cookie, but it did change the density.  I've noticed that GF baked goods don't "fluff" like other baked foods.  My simple answer to that would be that GF items don't fluff because they don't have the "fluff-making" gluten.  This recipe works so well as a GF conversion because of the extra moisture from the peanut butter, butter and eggs.  Usually you have to add extra moisture when using coconut flour.  None needed here!  Please keep in mind when making this recipe that you won't get the originally stated 48 cookies.  It will be more like 24-36 depending on how big you make them.

They are STILL a family favorite treat!  :-)

Shopping cart0
There are no products in the cart!
Continue shopping
0