Gluten Free Banana Muffin

This muffin is probably the most delicious muffin I have ever made up and it is gluten-free.  My friend, Betsy imports this amazing sweet potato flour and I have made some great things with it like biscuits and cookies.  By the way, my grandmother was a sweet potato farmer back in Japan, but I had never seen flour made out of sweet potatoes.  So it is such an intriguing flour for me to experiment cooking with.  

In my house, there tends to be a few overly ripe bananas that no one wants to touch.  So I grabbed a few of those and I also had a few dark chocolates from Betsy.  Sweet potato flour, almond meal, ripe bananas and dark chocolate...  Muffins!  

My 5 year old daughter has been intensely interested in cooking with me in the real kitchen.  She can't even let me crack an egg or boil water without her!  She has to do it.  Baking muffins is a good thing to do with her.  There's no knife involved and it makes me feel like I'm a better mom for it.  But this feeling tends to quickly shift when my patience runs out or, in this case when I realized I had no muffin cups anymore.  (WTF).  No I didn't say that  out loud. Maybe whispered.  Well, this problem was quickly solved when my daughter reminded me that I used some parchment paper for cups before.  "Good girl!" I did say this  out loud.

But like I said, this muffin came out DELICIOUS.  Dark chocolate was a nice touch.  I only made six of these and they were all gone in seconds - after a few quick snap shots.   

I grew up eating sweet potatoes and bonito tuna all the time.  This blog could've been named Bella Sweet Potato instead.  Sweet potatoes are just such a healthy vegetable - high in fiber, vitamin A, iron and calcium, etc.  I probably owe my health to them.  I'm hooked on sweet potato flour.  And it makes me so excited to think what else I can make with it...  

Recipe:  6 muffins

2/3 cup sweet potato flour
1/2 cup almond meal
1 egg
2 large ripe banana
1 cup dark chocolate chunks
1/2 cup agave syrup
1/3 cup melted coconut oil
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
a dash of vanilla extract
a dash of salt

Preheat oven at 350 degrees.  In a medium bowl, mash bananas well with a masher or fork.  Add egg, agave syrup, coconut oil, vanilla extract and mix them with a hand mixer.  In another medium bowl, shift sweet potato flour, almond meal, baking power and add cinnamon and nutmeg and salt and mix well.  Pour the wet mixture into the dry bowl and mix well.

(*If you want to use parchment paper for cups, cut out 2 inches wider than whatever the square that covers the muffin holes of your tin.)  

Place the muffin cups or squeeze the parchment squares in the tin,  and pour the mixture.  Put the tin in the heated oven and bake for 25 minutes.


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