When I first started blogging about my gluten-free pursuits in the kitchen, I sucked at making muffins and quick breads. Like… really, really sucked. I’m not cutting myself down in the slightest, just stating the facts – baked goods (other than cookies) were not my strong point.
I remember making 4 separate batches of movin’ along raspberry muffins; 3 of each variation of the recipe in the same muffin pan, and not one of them worked. Each version came out mushier than the last.
One day I decided to make carrot cake loaf… that one day turned into 4 before I got the recipe right.
And that darn tart, I’ve never been able to master that recipe.
But, through all the failed attempts and endless frustration, I’ve persevered! I’ve shown that recipe who the boss is, owned up to my weaknesses and continued trying no matter how difficult. Sure, you may say it’s just a muffin, but I’d like to think that if I retry the same failed batch of muffins until I’ve nailed the recipe, it could only help to build a strong character. That, or I’m just stubborn as heck.
We’ll go with the building of strong character, kay?
Over the years, I’ve developed set ratios for gluten-free baking. From muffins, to cookies, cakes and everything in between. While 99.9% of my attempts generally result in success, there’s always that one recipe that just doesn’t work out. Such was the case for these strawberry banana muffins that I began making about a week and a half ago. As you can see from this first attempt, they were dry beyond anything I’d ever made.
Kevin; bless his heart, nearly drank 2 full cups of almond milk trying to choke this one down. Most certainly The sign of a failed recipe. We can’t win ‘em all, right? That is, unless we just try and try again until we’ve nailed it… then the failures don’t seem all that bad.
Muffins, life decisions, all in the same if you ask me!
Inspired by Karina’s vegan strawberry banana muffins
- 1 cup mashed frozen and thawed banana
- 2 eggs
- ¼ cup walnut oil *see note
- ⅓ cup non-dairy milk – I used unsweetened original almond milk
- ½ cup palm sugar *see note
- 2 tablespoons coconut nectar *see note
- Flesh from 2 vanilla beans or, 2 tsp of gluten-free pure vanilla extract
- ¾ cup sorghum flour
- ½ cup white rice flour
- ½ cup buckwheat flour
- ¼ cup arrowroot flour/starch
- 2-1/2 tablespoons freshly ground flax seed
- 1 tablespoon gluten-free baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon sea salt
- 1-1/2 cup (250 grams) sliced strawberries lightly coated with a sprinkle of palm sugar and buckwheat flour
- Preheat oven to 350F. Line a muffin pan with paper or silicon liners and set aside.
- Combine all wet ingredients in a large bowl.
- Whisk all dry ingredients in a medium-sized bowl.
- Add dry ingredients to wet ingredients and mix until incorporated. Don’t mix too much or you’ll have rock-hard muffins.
- Drop batter into prepared muffin tins and bake for 25-28 minutes, or until toothpick inserted comes out clean.
- Allow muffins to cool in the pan for 1 minute before removing from the pan and placing on a cooling rack to cool.
- Muffins can be stored for a few days at room temperature. Keep in the fridge to prolong time, or freeze in an air-tight container for up to 3 months.
In the case of these muffins, I went to one of my favorite gluten-free bloggers for inspiration. Sometimes it’s good when to know to reach out for a helping hand. I’m okay with admitting that!
Take II was far more successful than take I, that’s for sure!
Preheat oven to 350F. Line a muffin pan with paper or silicon liners and set aside.
Combine all wet ingredients in a large bowl.
Whisk all dry ingredients in a medium-sized bowl.
Add dry ingredients to wet ingredients and mix until incorporated. Don’t mix too much or you’ll have rock-hard muffins.
Coat sliced strawberries in a sprinkle of buckwheat flour and palm sugar… just ignore the herby dill label on that jar. That jar was from the batch of pickles I made last September and I can’t bear to remove the sticker just because it’s such an awesome label for a jar. That, and every time my sister sees it she starts to giggle. This one’s for you, Christina
Add coated strawberries to the muffin mixture, folding in just until incorporated.
Drop batter into prepared muffin tins and bake for 25-28 minutes, or until toothpick inserted comes out clean.
Allow muffins to cool in the pan for 1 minute before removing from the pan and placing on a cooling rack to cool.