All of you who saw the beautiful pic on FB yesterday are wondering just where the recipe is, well, here it is!
Organic Vegan Gluten-Free, Soy-free, Rice-free Banana-BlueBerry Muffins
First off, use muffin papers or if you, like me, you are really into the re-use bit use the reusable thingies. These muffins climb when they raise and greased metal muffin pans except preheated cast iron, don’t support the climb and make for thick doughy muffins. Also when frozen and reheated they are waaaaay yummy but without the cups you will need a fork and bowl, which defeats the finger fun goodness of muffins.
Second, you do not have to use Organic, but try at least for the blueberries as the tastes and chemical content of non-organic blueberries is very, very different, in a bad way.
Third for those who have access to organic, free range eggs I have included that substitution also. I go back and forth. Am against cruelty to chickens so if a good source of eggs is not available I use Ener-G egg substitute. But in my interest in having a world for my grandchildren I will use eggs first if cruelty free are readily available and save the world from the processing and packaging. I am not expecting anyone else to support my line of reasoning, but I present it as a way to hopefully get some of you thinking about what you put in your mouth and body. Not just the Mc-Hipster version of things on a black and white website sponsored by Whole Paycheck or a Debby Downer’s Doomsday noms that is its antithesis showing science is the way. Gather information so meal by meal you can support whatever your own personal ethic is.
I feel more strongly about everyone thinking, than any particular personal thought. Also feel free to share at the end of this recipe blog, your own thoughts on organic, vegan, gluten-free, paleo, or down home comfort foods. More information is always wonderful and I am open to others journeys. You can even leave a link if you like. I do however, approve all comments so don’t worry if it doesn’t magically appear.
Now to the recipe portion of this program.
Preheat oven to 350 degrees and drop a dozen little papers in a clean muffin tin
then start with a Blender (or a bowel, a wooden spoon, and a butt-load of elbow grease)
Throw in 2 Tablespoon Maple Syrup (the real stuff and I do grade B for more vitamins), 5 Tablespoons of warm-to-the-touch water, 5 teaspoons of Ener-G egg replacer, [if using real eggs 1 Tablespoon Maple Syrup, 3 eggs] and 3 medium or 2 large over ripe bananas, 2 T coconut oil (hence the warm water 🙂 and blend till smooth. Let sit at least ten minutes if using egg replacer.
In large bowel mix 3 cups blanched almond flour (aside on what I have learned here, my blender is better at making almond butter than almond flour so I buy it in small amounts and use it quickly. But if you have great equipment make your own with fresh blanched almonds. Almond flour goes rancid (bitter) and picks up odors that change food taste quicker than anything else) [for a lighter muffin make it 2 cup Bob’s Red Mill Gluten Free All Purpose Flour, 1 cup almond flour] with 1/4 teaspoon salt, 1.5 teaspoons baking soda (1.5 equals one and a half) and once thoroughly mixed make a well.
Pour in liquid, stir until just blended, stir in 1 cup fresh or frozen blueberries
Spoon in to muffin cups and bake 40 minutes or until toothpick comes out clean.
VERY VERY VERY IMPORTANT Let them cool at least 30 minutes.
High fat content food, yes its nut flour, it’s good fats but still high fat, taste better the longer they sit. For these to taste as yummy as they smell, let them cool. No butter needed, trust me. Because of this they are perfect take-a-long muffins.
They also freeze well.