Gluten Free Banana Nut Muffins

While I’ve never personally made banana ANYTHING, I have tasted many banana breads and muffins in my time.  That said, not a single one of them compares to this fabulous recipe; this is by far the best recipe I’ve EVER tasted!!!  It’s great that it’s gluten free, too ;)

I thought that it would be best for me to freeze all but the few mini muffins I made.  Well, that didn’t really do me any good.  I didn’t need to freeze them.  I still consumed them all within one week.  Ooops :/

Moral of the story: MAKE THESE MUFFINS! :)

Ingredients

2 cups Brown Rice Flour Mix

Brown Rice Flour Mix
2 cups extra finely ground brown rice flour, 2/3 cup potato starch (not potato flour), 1/3 cup tapioca starch/flour. It is very important that you use an extra finely ground brown rice flour, (and not just any grind) or the muffins will be gritty and heavy.

2/3 cup coconut sugar (granulated white sugar also works)
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana  (about 2 medium bananas)
1/2 cup chopped walnuts, optional
2 large eggs
1/2 cup milk (or almond milk/milk substitute of your choice)
1/2 cup unsweetened applesauce (substitutions include canola oil or coconut oil)
Granulated sugar for garnish, optional

Directions

Preheat oven to 350ºF. Position rack in center of oven. Grease muffin pan with cooking spray (or three 5 x 3 -inch loaf pans).

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18–25 minutes until golden brown (35–44 minutes for loaf pans). Remove from pan and serve immediately or cool on a rack.

Note: 

1. Krista Kooks much prefers coconut sugar for this recipe!  
2. Consider tossing in 1/2 tsp of allspice or nutmeg as well.  
3. Haven't tried this with flaxseed meal in place of the egg yet, but I'll try again soon!
4. Applesauce works the best in comparison to the canola oil or coconut oil.  Both subs work, but they just aren't the same.

Comfort Turkey Meatloaf

Glutne-Free notes at the bottom of this post. I’ve previously mentioned that I’m excited to try more of Bethenny Frankel Hoppe’s recipes after reading her book.  We tried her Comfort Turkey Meatloaf recently, and it was absolutely fabulous.  This was the best meatloaf I’ve ever eaten!  Bethenny describes this as a meatloaf that makes you feel at home, and I definitely agree; makes you feel at home without making you feel guilty.

I will say that, if you are making this for 2 or 3 people, I would half the recipe.  Add this to your meal plan this week or next; it’s so amazing!

Ingredients

2 T olive oil
1/2 onion, chopped
1 stalk celery, chopped
½ red bell pepper, finely chopped
1 tsp. minced garlic plus 1 tsp
1 tsp of each, chopped: thyme, rosemary
1/3 cup chopped parsley
2 egg whites
1.5 tsp. Dijon mustard
¼ C ketchup
2 T Worcestershire sauce
¼ C soy milk or lowfat milk
2/3 C whole wheat breadcrumbs
2 lb. ground turkey meat
2 tsp. salt
2 tsp. black pepper
½ C canned tomatoes, crushed or chopped
Chopped parsley for garnish

Directions

Preheat oven to 350 degrees.

Heat oil and add onions, celery and bell pepper and cook until softened or caramelized (about 5 minutes).  Add 2 teaspoons garlic and the herbs and cook for 2 minutes. Remove from heat and cool.

Cool the vegetable mixture and add the eggs, mustard, ketchup, Worcestershire sauce, and milk.  Mix until combined. Add breadcrumbs, ground meat, salt and pepper, and mix only until incorporated.

Transfer to loaf pan and form.  Pour tomato mixture over the top and bake for 45 minutes to an hour.

Season with salt and pepper, garnish with fresh parsley.

Note: Meatloaf is better when made a day before and reheated.
Make it Gluten-Free!
-Use corn tortilla crumbs or proper gluten free bread crumbs instead of regular bread crumbs.

Garlic and Sun-Dried Tomato Corn Muffin

Gluten-Free notes at the bottom of this post.

I bookmarked this recipe way back in January, but I had yet to get around to making it.  Well, I finally did, and these were fabulous!!!  My bosses both loved them, and, of course, the sous chef did, too :)  These would be a GREAT side to your tomato pasta dish.

Ingredients

2 (8 1/2-ounce) packages corn muffin mix
2 cups frozen whole kernel corn, thawed
3 garlic cloves, minced
2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs

Directions

Preheat the oven to 375 degrees F. Grease 2 muffin tins.

In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine.

In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.

Make it Gluten-Free!
-Use this mix for the corn muffin mix.
-Make sure to use Daisy brand sour cream to ensure a gluten-free sour cream.