The hubs received this cookbook as a Christmas gift from my step-mom, and it is amazing! It's called "Gluten-Free on a Shoestring" by Nicole Hunn. It explains the best and cheapest way to eat gluten-free, and the recipes are super yummy!
So far, Rob has made the szechuan meatballs and spaghetti, and some dinner rolls. I've made the blueberry banana muffins and chocolate chip cookies. Rob enjoys having muffins for breakfast during the work week, as they help keep him full until his lunch break. So far, the recipes don't taste like the stigma of gluten free food. They taste better than using regular flour!
I've been asked to share the Blueberry Banana Muffin Recipe, so here it is!
Banana Blueberry Muffins
Makes 12 muffins (it made 14 for me)
- 1 stick (8 tbsp) unsalted butter, at room temperature
- 2/3 cup sugar
- 1 tsp pure vanilla extract
- 1 extra large egg (I used 2 medium), at room temperature
- 1/2 cup sour cream (low fat is fine, nonfat is not) - (I used 5%)
- 2 medium size ripe bananas, 1 mashed and 1 diced (I used 2 mashed, 1 diced)
- 1 1/2 cups all-purpose gluten free flour (I used 1 1/3)
- 3/4 tsp xanthan gum
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup frozen blueberries
- Preheat the oven to 350*F. Line a standard 12-cup muffin tin.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add vanilla, eggs, and mix until well combined. Add sour cream, mashed bananas, and mix again. Add the dry ingredients, leaving 2 tbsp of flour in a separate small bowl. Beat the batter until it becomes thicker and a bit more elastic.
- Carefully fold the diced banana into the batter. Toss the blueberries in the 2 tbsp of flour, and then fold into the batter. Divide batter evenly among the muffin cups.
- Place in center of the oven and bake for 20-25 minutes (My 14 muffins took 30 minutes and 30 seconds) or until the muffins are brown around the edges and a toothpick comes out with a few moist crumbs attached.
I hope you enjoy! Send me a picture, or comment with the link, if you make these! They are SO good and not dry at all! You can also make these with regular flour, just take out the xanthan gum as well.